Nuttty, Overdose on Chocolate Cake

Really! The title of the post is the best way to describe the cake. Its nutty..almondy to be exact and its packs in tons of chocolate. Its death by chocolate and boy! what a way to die. I honestly feel that there are two kinds of people in this world, those who can eat a chocolate cake and then those who devour a chocolate cake. This cake is for those devour-ers. Oh yes, its squidgy yet light and has that dampness to it that is almost fudgy. Yet like I said, it feels light. Miracles I tell you. I've based the recipe on Nigella Lawson's Nutella cake, but I've tinkered around a lot, like I'm always prone to do.

Here are the things you need,

For the cake,

• 1 large bottle of chocolate spread
• 125 grams of butter
• 100 grams  of ground almond (about half a cup)
• 1 tbsp strong coffee
• 6 eggs separated
• a pinch of salt
• 100 grams melted best quality dark chocolate

For the icing,

• 125 ml of cream
• 125 grams of dark chocolate
• 1 tbsp strong coffee
• Handful of toasted almond flakes

Method,

1. Preheat the oven to 180 degree Celsius
2. In large bowl, whisk together the egg whites with a pinch of salt to form soft peaks
3. In a another bowl cream together the butter and chocolate spread.
4. Add to it the coffee, eggs and the ground almond one by one. Mix well.
5. Then fold in the melted dark chocolate.
6. Now, spoon a large dollop of the flully egg white in to the chocolate mix and combine thoroughly.
7. Fold in the remaining egg whites, one third at a time, until everything has been folded well. Don't be too heavy handed as we need the batter to be light airy.
8. Pour the batter into a greased springform tin and bake for about 35-40 minutes. 
9. Once done, remove from oven and leave the cake to cool.
10. Meanwhile, on low heat, add the chocolate to the cream.
11. As it begins to melt, add the coffee.
12. Once the chocolate has melted completely, take it off the heat and whisk well until the mixture thickens.
13. Now, pour the icing over the cake and spread well, over the sides too. Let it be messy. Messy is yummy! :)
14. Scatter the toasted almond flakes on top.
15. Dig in!

Note: I found the refrigerating the cake for about 15 minutes, helps in binding all the elements of the cake well and reinforcing the squidginess of the cake, which I particularly adored.