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Chocolate sour cream cake


Ingredients

  • 250g unsalted butter, at room temperature
  • ½ cup (40g) flaked almonds
  • 1 cup (250ml) boiling water
  • 200g dark cooking chocolate, chopped
  • 1 teaspoon bicarbonate of soda
  • 1¼ cups (275g) caster sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 2½ cups (450g) plain flour
  • 1 teaspoon baking powder
  • 2/3 cup (160g) light sour cream

Method

  1. Preheat oven to 180°C or 160°C fan. Use a little measured butter to grease two 20cm ring pans. Scatter flaked almonds over base and sides of each pan.
  2. Combine boiling water, chocolate and bicarbonate of soda in a bowl. Stir until chocolate melts and mixture is smooth. Set aside. Using an electric beater, beat butter and sugar until pale and creamy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  3. Combine cooled chocolate and creamed mixture. Sift flour with baking powder and a pinch of salt and fold into chocolate mixture alternately with sour cream, beginning and ending with flour. Using an electric beater, beat eggwhites until soft peaks form. Fold into mixture.
  4. Spoon mixture into prepared pans. Bake for 45 minutes, until a skewer inserted comes out clean. Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.
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