This is a fool proof and rich sponge cake which you can serve simply with a dusting of icing sugar and chocolate sauce, or dress it up with some ice cream and raspberry coulis. Berries and a sprig of mint make a colourful garnish.
For the cake:
Preheat oven to 170C and spray and line the cake tin (20 cm)
Melt chocolate over a Bain Marie (gently)
Whilst chocolate is melting cream together the soft butter and sugar (1) in a stand mixer until light and fluffy.
In a clean large bowl whisk egg whites by hand to soft peak and then add the sugar in three additions. Whisk until stiff peak and put aside. Do
When the butter and sugar are creamed, add egg yolks one at a time, beating well after each addition.
Remove the bowl from the stand mixer and add the still warm melted chocolate, almond meal and amoretto, mix by hand ensuring almond meal worked through.
Carefully fold in the meringue to the chocolate mix.
Pour into prepared cake tin and push mixture to side of tin to reduce 'doming'. Bake for 40 - 50 mins, or until a skewer comes out clean, in the preheated oven. Check after 35 mins.
Cake Quality Note: If the sugar and the butter are not sufficiently creamed to ensure the sugar is well incorporated into the mixture, sugar crystals will develop on the top of your cake.
This cake will rise but will collapse due to the lack of any flour.
For the chocolate sauce:
In a saucepan bring the sugar and water (1) to the boil. Take off heat and add the chocolate and allow to melt.
Sift the cornflour and cocoa powder together twice, add water (2) and mix it to a paste.
Place the saucepan with the melted chocolate back on the heat and add the paste whilst whisking quickly. Return to the boil and continue to cook out, whilst stirring until you reach desired consistency.
Pass the sauce through a fine strainer and serve hot or cold
Quality Note: If sauce gets too thick it can be thinned with sugar syrup.