The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Hannah Hochner.

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.

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