Crazy Lady Cake (Nega Maluca)
Author: Cabana, Newgate Street, Newcastle NE1 6JE, www.cabana-brasil.com
Recipe type: Dessert
Ingredients
- 360g good-quality dark chocolate
- 200g golden caster sugar
- 200g butter
- 3 large eggs, separated
- 150g ground almonds
- pinch sea salt
Method
- 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
- is smooth.
- 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.
- 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.
