Chocolate Imadepasta Cake

• 175 grams butter
• 175 grams caster sugar
• 3 eggs
• 1 pinch salt
• 40 grams ground almonds
• 135 grams flour
• 20 grams 100% cacao
• 2 tsp baking powder
• 1 1/2 tbsp milk
• 100 grams dark chocolate
• 6 egg whites
• 2 tbsp caster sugar
• 1 tsp icing sugar

1. Preheat oven to 180C
2. Grease and line a suitable cake tin.
3. 7-8 inches is fine.
4. Melt chocolate with milk and some of the cacao (maybe half) in a ban marie then set aside and allow to cool
5. Cream together butter and sugar until fluffy
6. Add the eggs one at a time and beat in with electric whisks to make a smooth batter
7. Add the salt
8. Whisk together the egg whites until peaks begin to form, add 2 tablespoons if caster sugar and continue whisking until there are shiny stiff peaks
9. Mix together the flour, almonds baking powder and remaining cacao
10. Gently mix the dry ingredients into the batter followed by the chocolate
11. Take one third of the meringue and beat into the batter - to loosen/lighten the mix
12. In two batches- gently fold in the remaining meringue with a metal spoon
13. Gently spoon the mixture into the cake tins and smooth out the top.
14. Bang down in a flat surface to remove any pockets of air
15. Bake for 40-45 mins until skewer inserted into middle comes out clean
16. Allow to cool and sprinkle with icing sugar.
17. Or add whatever rolling you prefer (eg melted chocolate, ganache, frosting etc)

butter, caster sugar, eggs, salt, ground almonds, flour, cacao, baking powder, milk, chocolate, egg whites, sugar, icing sugar

Taken from cookpad.com/us/recipes/357011-chocolate-imadepasta-cake (may not work)