A Perfect Pantry

INGREDIENTS

• 360g butter, melted
• 1 ½ cup caster sugar
• 6 x 59g free range eggs, separated
• 180g almond meal
• 300g dark chocolate melts, melted
• 2  cups icing sugar mixture
• ¼ cup cocoa powder
• 2 tsp vanilla extract
• 1 tbsp milk

DIRECTIONS

1. Preheat a fan forced oven to 180C and line a 22cm baking tin with canola oil spray and baking paper.
2. Using the leaf beater attachment on the PowerMix Planetary Bench Mixer, cream 300g butter and sugar on speed setting 6 until lightened in colour and fluffy, approximately 4 minutes.
3. Add the egg yolks, almond meal and dark chocolate and whisk until just combined, approximately 1 minute. Pour into a large mixing bowl, set aside and clean the mixing bowl.
4. Using the whisk attachment on the PowerMix Planetary Bench Mixer, whisk the egg whites on MAX speed setting until stiff peaks form, approximately 45 seconds.
5. Fold the egg whites through the cake batter and then pour the cake batter into the prepared baking tin. Place into the oven for 60 minutes or until an inserted skewer can be removed cleanly. Allow to cool on a cake rack.
6. Using the leaf beater attachment on the PowerMix Planetary Bench Mixer, cream 60g butter, icing sugar, cocoa powder, vanilla and milk on speed setting 6 until lightened in colour and fluffy, approximately 4 minutes. Spread over the cooled cake using a pallet knife and serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Powermix Planetary Bench Mixer