Notes about Recipes in this book

• Chocolate almond cake with raspberries

  • Jane on April 15, 2018

    This did not go well. The cake forms a crust on the top so it was hard to tell whether it was fully cooked after 45 minutes bake time. A tester inserted came out clean but it turned out that was because the batter was so liquid in the center that nothing adhered to the tester. I waited until the cake was fully cold before turning out of the pan and it then cracked and fell apart. When cutting the slices the center was soft chocolate mousse. It did taste good so I may try it again. This time I would bake in a 23cm tin rather than 20cm which would help it bake better. I'm wondering whether that is what it should have been all along as the batter rose above the sides of the tin.