You can leave this flourless chocolate layer cake plain or scatter over decorations. We used finely sliced Turkish delight.
MAKES 1 x 20CM CAKE
FOR THE FROSTING
150g dark chocolate (about 50 per cent cocoa)
300ml soured cream
FOR THE CAKE
unsalted butter for the tin
4 medium eggs, separated
150g golden caster sugar
3 tbsp cocoa powder
1 tsp baking powder
1 tsp ground nutmeg
225g ground almonds
1. First make the frosting. Break up and gently melt the chocolate in a large bowl set over a pan containing a little simmering water. Whisk in the soured cream, continuing to whisk over the heat until the mixture turns from slightly grainy to a smooth cream. Cover and chill.
2. Preheat the oven to 200C/180Cfan/gas 6. Butter 2 x 20cm loose-bottom cake tins at least 5cm deep and line the bases with baking paper.
3. Whisk the egg whites until stiff in a large bowl, using an electric whisk. In another large bowl, whisk together the egg yolks and sugar until pale and creamy. Fold the egg whites into the yolk mixture in three goes, then sift over and fold in the cocoa, baking powder and nutmeg. Add the ground almonds in two goes.
4. Divide the mixture between the tins and smooth the surface. Bake for 20-30 minutes or until the cake is shrinking from the sides and firm when pressed. Invert the tins on to a wire rack to cool before removing the cakes and peeling off the base paper.
4. Layer the sponges with about half the frosting and swirl the rest over the top. Chill for a couple of hours to allow the cream to firm up.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.