I covered it in dark chocolate and toasted flaked almonds. A little whipped cream gave it the final touch.
Very pleased with the result, I will make this again.
- Prep Time : 1 hour minutes
- Cook Time : 1h 10 min
In a bowl work the butter with the sugar to a cream consistency. Add the yolks, the vanilla, the orange zest and essence, the crushed walnuts and the salt. Stir it all in.
Put 150 g of dark chocolate in a bowl on top of a saucepan of simmering water. Make sure the water does not touch the bowl. The heat will melt the chocolate nicely.
Then add it to the mixture stirring it all well in. Add the flour and the milk. Beat the white of the eggs to a very firm consistency and add them, incorporating gently, to the mixture. You should get a batter that falls heavily from the spoon, not too runny, not too thick.
Pour it in a round cake tin (about 23 cm diam) and bake for 60-70 minutes in a hot oven at 170C. You can check if it is cooked by sticking a toothpick into the centre of the cake. The toothpick should come out clean if the cake is cooked otherwise leave it in for a little longer.
For the topping:
Take the cake out of the oven and let it cool down.
In a saucepan heat 125 ml of cream and just before it comes to the boil add the finely chopped chocolate until it melts completely. Pour it all over the cake and around the edges and spread it well. With a rubber spatula you can make a wavy pattern or if you prefer a more smooth surface you can level it well with a long knife.
Toast the almonds in a pan a little and let them cool down.
Put a plenty of almonds on a plastic spatula and press it firmly over the edges of the cake until they stick to the chocolate.
Whip the cream, fill a syringe and decorate the cake as you like.