- Making time 25 minutes
- Preparation time 15 minutes
Ingredients
- 150 g plain dark chocolate, broken into pieces
- Grated rind and juice of 1 orange
- A few rum essences
- 150 g unsalted butter
- 150 g caster sugar
- Four eggs separated
- 150 g ground almonds
For the chocolate icing
- 150 g plain dark chocolate, broken into pieces
- 100 g unsalted butter
To decorate
- 8-16 crystallized violet petals [optional]
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
Preparation:
- Melt together the chocolate, orange rind and juice and rum essence, if using in a heatproof bowl set over a saucepan of gently simmering water.
- Place the butter and all but 1 tablespoon of sugar in a large mixing bowl and beat together until pale and creamy, beat in the egg yolks, one at a time, then stir in the melted chocolate.
- Whisk the egg whites in a large clean bowl until softly peaking, add the remaining sugar, then whisk until stiff, fold the egg whites into the chocolate mixture with the ground almonds, then spoon into 2 greased and base-lined 20 cm sandwich tins.
