This holiday cake sets the bar high when it comes to celebration bakes. Here a simple chocolate sponge is transformed into something truly memorable when decorated with whipped-almond honey meringue and finished with swirls of melted peanut butter and dark chocolate. Whatever the occasion, this is a recipe that’s guaranteed to impress.
Recipe by: Goody Kitchen
Pre-heat oven to 180 C for electric ovens and 350 F for gas ovens.Prepare a baking pan (10 inch), grease it with oil, and sprinkle it with flour in order to prevent the cake from sticking.
Mix the ready-to-use cake ingredients in the mixer according to the instructions on its pack.Pour the mixture in the baking pan and leave in the oven from 30 to 40 minutes.
Meringue Preparation: Prepare a baking pan the same size of the cake pan. Cover the bottom of the pan with butter paper.Grind the almonds and sugar together until they become soft.Whisk the egg whites and add two spoons of sugar until the mix becomes thick.
Add the almonds-sugar mix slowly and gradually to the egg whites making sure that you mix in the same direction.Pour the mix in the pan and sprinkle the almonds with honey on it.
Put the pan in the oven for 20 minutes or until it becomes light golden. In a water bath special pot, put the peanut butter and dark chocolate and mix slowly until the chocolate melts and ingredients are mixed well. After that, pour the mix on the meringue and put it in the freezer until needed.
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