King's News 26

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Chocolate angel cake
Shell casing
3 egg whites
pinch of salt
one eighth tsp cream of tartar
6oz castor sugar
4oz ground almonds
1tsp almond essence		 Filling
8oz plain chocolate
6tbs hot strong coffee
2tbs cognac (opt)
half pint of double cream

INSTRUCTIONS
1. Beat the egg whites, salt and cream of tartar until foamy. Gradually add the sugar and beat it until the mixture is really stiff.

2. Add the ground almonds along with the almond essence. Fold together until the nuts are evenly distributed.

3. Line a baking tray or dish with non-stick baking parchment and spread the mixture over it in a 9-inch circle. Bake in the oven at 180oC, gas mark 4 for 45 mins or until the shell is lightly browned. Cool completely. Lift off shell from baking parchment and place on serving dish.

4. Grate the chocolate; you can use a liquidizer for this by dropping the chocolate in squares onto the revolving blades.

5. Add the coffee and cognac if used. Whip the cream and fold the chocolate mixture in to it. Spoon over pie shell. Chill for at least 3 hours.

 

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