Crazy Lady Cake (Nega Maluca)


Crazy Lady Cake (Nega Maluca)
Recipe type: Dessert
  • 360g good-quality dark chocolate
  • 200g golden caster sugar
  • 200g butter
  • 3 large eggs, separated
  • 150g ground almonds
  • pinch sea salt
  1. Preheat the oven to 170C/Gas 3. Grease and line a deep round 20cm-diameter springform cake tin. Break the chocolate into small pieces and place in a heatproof bowl with the sugar and butter. Place over a pan of barely simmering water, making sure that the bottom of the bowl does not touch the water. Stir until the chocolate and butter have melted and the mixture
  2. is smooth.
  3. Remove the bowl from the pan and leave to cool slightly. Fold in the egg yolks, followed by the ground almonds. Put the egg whites and salt into a large bowl and whisk to soft peaks. Fold this through the chocolate mixture. Spread the mixture evenly into the prepared tin, and place on a large baking tray. Bake for 40–45 mins, until the cake is just set but still quite moist in the middle. It should be firm on top but have a very slight wobble underneath when you gently shake it, and a few crumbs should stick to a skewer inserted into the middle.
  4. Remove from the oven and immediately drape a clean kitchen towel over it (to prevent the top becoming too crusty). Leave to cool completely before unmoulding to serve.


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