IMG_7351Cake recipe adapted & translated from The Little Teochew

Ingredients (makes an 8 inch springform cake)

200g dark, bitter chocolate
1 tbsp strong espresso coffee
1 tbsp rum or brandy * i used rum
150g caster sugar  * i used 117g organic coconut flower sugar
150g butter
100g ground almonds
5 eggs, separated
Icing sugar for dusting

IMG_7344食材 (可做一个8寸圆形活底烤盘蛋糕)

黑巧克力 200克
浓咖啡 1大匙
朗姆或白兰地酒 1大匙 *我用了朗姆酒
绵白糖 150克 *我用了117克有机椰子花糖
无盐黄油 150克
杏仁粉 100克
鸡蛋 5颗 (蛋黄和蛋白分开)


IMG_7346– Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed

– Add the ground almonds and mix well. Beat in the egg yolks, one by one

– Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest

– Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C for 40 to 50 mins
面糊倒入事先涂抹黄油和撒了面粉的8寸圆或四方形烤盘,送入预热至180摄氏度烤箱烤 40-50分钟

– Leave to cool before removing gently from the tin, and dust with icing sugar to serve

Personal notes/温馨小贴士:

IMG_7348– i made a 6 inch springfoam cake and 3 cupcakes. 6 inch cake was baked for 40 mins, and cupcakes were baked for 25 mins

– i frosted the cakes with chocolate ganache and topped with sprinkles

Chocolate ganache recipe adapted & translated from Nigella’s

100g dark chocolate
25g butter
60ml milk


黑巧克力 100克
黄油 25克
牛奶 60毫升


– melt (as you wish), cool & whisk. pour over cake


Pollution index: 210 (very unhealthy – back to beijing… the city that you can smell)


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