- Average
- Average budget
Ingredients
- 3/4 cup mixed peel
- 11 1/4 ounces dark cooking chocolate, chopped
- 7 1/4 ounces butter
- 1/3 cup warm water
- 2/3 cup plain flour
- 1 1/4 cups ground almonds
- 5 eggs, separated
- 1 1/4 cups caster sugar
- 1 tablespoon Cointreau liqueur
- Chocolate butter:
- 6 1/2 ounces butter
- 6 1/2 ounces dark chocolate
Preparation
Step 1
Preheat oven to 350 degrees. Brush a deep 9 inch round cake tin with melted butter. Line base and sides with baking paper. Process mixed peel until very fine.
Step 2
Melt chocolate and butter in a medium pan over low heat. Stir in warm water. Remove from heat; cool slightly.
Step 3
Combine flour and almonds in bowl. Using electric beaters, beat yolks and sugar in a large bowl until thick and pale yellow in color. Using a metal spoon, stir in chocolate mixture; mix until combined. Fold in combined flour and almonds, processed peel and liqueur. In a separate bowl, beat egg whites with electric beaters until soft peaks form; fold into mixture. Spread mixture into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted into the center. Leave in tin 20 minutes; turn onto wire rack to cool.
Step 4
Chocolate buttercream:
Combine butter and chocolate in a medium pan. Stir over low heat until chocolate has melted and mixture is smooth. Cool, stirring occasionally, until mixture becomes spreadable.
Step 5
Spread top of cooled cake with one-third of the chocolate butter in piping bag fitted with a fluted nozzle. Pipe rosettes around edge.