Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 2 cups whole almonds (not blanched)
- 250g dark or milk chocolate
- 6 egg whites
- 2 cups Chelsea Caster Sugar
- 1 cup finely chopped pitted dates
- ½ cup sliced almonds to garnish
- 300ml cream
Chelsea Products in Recipe
Reviews
3
What did you think of this recipe?
Nicky
I have made this cake so many times now and it is a success every time. I have even halved the mixture, as it is a BIG cake, and it still turns out great. So many people have asked for the recipe. It is very sweet so using 70% dark chocolate is recommended and/or reducing the amount of sugar. You will also need to use a very large mixing bowl. It takes a while to make and bake but the result is stunning! Great for xmas dinner.
5
Rebecca
I made something like this about 15 years ago and was delighted that this was just as good. Very easy to make (though my arms got a bit tired holding the beaters), I just chopped everything in the food processor (including the chocolate) then beat the eggs as per the instructions. I thought there would be too much cream but actually it's perfect - partly because it's a big cake and partly because the lightness of the cream sets off the denseness of the cake really well. When I cut into it I realised the middle near the top had sunk (but had a crisp shell hiding this) - still super delicious. A bit like an enormous, slightly chewy, delicious meringue. You could chop everything smaller for a more uniform texture but I quite liked a bit of variation.
5
Unknown
amazing! looks impressive and tastes even better!
5
Method
Preheat oven to 160°C. Grease a large 25 cm spring form tin and line with baking paper.
Chop the whole almonds in a food processor or with a knife until they resemble coarse breadcrumbs. Roughly chop the chocolate, either with a knife or in a food processor, and reserve a few tablespoons to garnish.
Beat egg whites until really stiff. Add the Chelsea Caster Sugar slowly, a teaspoon at a time, until the mixture is thick and glossy. Fold through the chopped almonds, chocolate and dates. Spoon the mixture into the prepared tin and bake for 1 1/2 hours. Cool in the tin, before placing on a serving plate.
Whip cream and spread generously over the top. Sprinkle with the reserved chocolate and sliced almonds. Keep chilled until serving time.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
3
What did you think of this recipe?
Nicky
I have made this cake so many times now and it is a success every time. I have even halved the mixture, as it is a BIG cake, and it still turns out great. So many people have asked for the recipe. It is very sweet so using 70% dark chocolate is recommended and/or reducing the amount of sugar. You will also need to use a very large mixing bowl. It takes a while to make and bake but the result is stunning! Great for xmas dinner.
5
Rebecca
I made something like this about 15 years ago and was delighted that this was just as good. Very easy to make (though my arms got a bit tired holding the beaters), I just chopped everything in the food processor (including the chocolate) then beat the eggs as per the instructions. I thought there would be too much cream but actually it's perfect - partly because it's a big cake and partly because the lightness of the cream sets off the denseness of the cake really well. When I cut into it I realised the middle near the top had sunk (but had a crisp shell hiding this) - still super delicious. A bit like an enormous, slightly chewy, delicious meringue. You could chop everything smaller for a more uniform texture but I quite liked a bit of variation.
5
Unknown
amazing! looks impressive and tastes even better!
5
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learn about baking
How to Choose SugarFor Baking?
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