CHOCOLATE CAKE WITH ALMOND AND CINNAMON CRUMBLE
Use a 22-cm. rectangular pan.
50 g. bittersweet chocolate
50 g. butter
50 ml. canola oil
5 eggs, separated into whites and yolks 150 ml. water
30 g. cocoa powder
200 g. sugar
150 g. flour, sifted
1 tsp. baking powder
½ cup or handful of chocolate chips
Almond and cinnamon crumble:
25 g. butter
50 g. demerara sugar ¼ cup mixed flour, sifted 2 Tbsp. ground almonds ½ tsp. cinnamon
½ tsp. cocoa powder
Melt the chocolate, butter and oil in a pot over a bain marie (water bath or double boiler). Let it cool a little and then beat in the egg yolks. Mix until smooth.
In a separate pot, melt the cocoa powder in water over a medium flame. Bring to a boil and then let it cool a little before adding to the chocolate mixture. Mix well.
In a separate bowl, whip the egg whites and then gradually add the sugar. Continue whipping until stiff peaks form.
Fold the flour and baking powder into the egg whites, and then gradually fold in the chocolate mixture too. Add the chocolate chips and stir. Pour into a baking dish that is covered with baking paper, making sure that at least 1 to 2 cm. of baking paper hangs over the edge so that you’ll be able to easily remove the cake when it’s finished baking. Flatten mixture.
In a separate bowl, mix all the crumble ingredients together using your hands and then sprinkle evenly on top of cake.
Bake in an oven that has been preheated to 170° (340°F) for 50 to 60 minutes or until a toothpick stuck into the middle of the cake comes out clean and dry. Let cool on a wire rack.
Lift the cake out of the pan using the baking paper and place on a work surface. Cut into equal-sized squares and cover with chocolate chips.