Capri Chocolate Cake Recipe

• 260 gm sugar
• 260 gm butter
• 5 x Large eggs separated
• 260 gm grnd almonds
• 110 gm bitter chocolate grated
• 300 ml whipping cream grated bitter chocolate to decorate

1. Preheat the oven to 180 degrees C/350 degrees F/gas mark 4.
2. Line a shallow sponge tin (27cm in diameter) with buttered greaseproof paper.
3. Cream the butter and sugar till light and Ruffy.
4. Gradually add in the egg yolks.
5. Mix in the grnd almonds and the bitter chocolate.
6. In a separate bowl beat egg whites till stiff then fold gently into the chocolate mix with a metal fork.
7. Pour ingredients into tin and bake for 45-60 min.
8. Insert skewer; it should come out a little sticky.
9. Turn out and cold.
10. Cover with softly whipped cream and grated bitter chocolate.
11. Serve.
12. Make the day before but top with whipped cream and grated chocolate just before serving.
13. Serves 10

gm sugar, butter, eggs, almonds, chocolate grated, whipping cream

Taken from cookeatshare.com/recipes/capri-chocolate-cake-99378 (may not work)