Makes one large cake
180 ml (¾ c) softened butter
330 ml (1 c + 1/3 c) sugar
6 large eggs, separated
250 g (2½ blocks) dark chocolate
200 g (2 packets) ground almonds
20 ml (1 tbs + 1 t) cocoa
10 ml (2 t) potato flour
1 ml (¼ t) baking powder
finely grated zest and juice of one squeezed orange – about 60 ml (¼ c)
10 ml (2 t) orange liqueur or brandy
5 ml (1 t) vanilla
pinch of salt
pinch of cream of tartar
icing sugar for serving
1 Heat the oven to 180 ° C. Line a 25 cm x 6 cm cake tin with baking paper.
2 Cream the butter and sugar together until light and fluffy. Add the egg yolks one by one.
3 Melt the chocolate and let cool slightly. Fold the chocolate and ground almonds into the egg mixture.
4 Sift the cocoa, potato flour and baking powder and mix with the chocolate mixture. Add the orange juice, zest and liqueur.
5 Place the egg whites in a clean glass bowl. Add the salt and cream of tartar and beat until it forms stiff peaks. Fold the beaten egg whites into the chocolate mixture.
6 Pour the mixture into the cake tin and bake for about 35 minutes or until a skewer comes out clean.
7 Let it cool in the tin before turning out.
8 Dust with icing sugar or cocoa before serving.