Thursday, 20 March 2014

Spiced Chocolate Cake

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Prep time: 25 Mins
Baking time 50-55 Mins
200g Dark Chocolate (In squares)
175g Unsalted Butter
175g Light Muscovado Sugar
25g Caster Sugar
2 Large Eggs
1tsp Orange Blossom Water
Zest of 1 Large Orange
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
Pinch Ground Cardamom
Pinch Nutmeg
200g Ground Almonds
1tbsp Cocoa Powder
25g White Chocolate (Melted and slightly cooled)

To the kitchen with you! Preheat the oven to 170C/325F/Gas 3, grease a 20cm deep, round and loose bottomed baking tin and line completely with baking paper. In a large bowl melt together the chocolate and butter. This can be achieved using a bain-marie or with the microwave (taking care with your timings). Once the chocolate and butter have melted together, set to one side to cool until just warm. You don't want scrambled eggs after all!

Speaking of which, when the mixture has cooled slightly add both sugars and eggs then beat to combine. Add the orange blossom water and orange zest, followed by the spices, then sprinkle in the almonds and cocoa powder. Mix vigourously, then spoon into your prepared tin and even to the edges. With a teaspoon drizzle over the melted white chocolate then bake in the centre of the oven for around 50-55 mins, until a metal skewer comes out clean when inserted into the middle of the cake.

When you are happy the cake is baked remove from the oven and leave to cool completely in the tin. Slice and serve. This one is a real fudgy beast, with the warm tickle of spice and a rich deep flaour. Enjoy!

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