How to make 1940's Almond Chocolate Cake | Dining Through The Decades Episode 1 Season 2

Hello Darlings, we are back with a second season of Dining Through The Decades! Thank you all so much for watching the first season and for wanting to see another decade of cooking! This season we will be travelling back to the 1940's with some wartime cooking and some decadent desserts every now and then! In this episode we will be making Almond Chocolate Cake from the Australian Women's Weekly Cookery Magazine from 1948.
I hope you enjoy the video and make sure to let me know if you make the cake!
Lots of love,
Sage Xx

Almond Chocolate Cake (Australian Women's Weekly Cookery Book 1948)

4 oz. / 113g margarine or butter
4 oz. caster sugar
3 eggs
2 tablespoons water
4 oz. grated dark chocolate
1 teaspoon vanilla
4 oz. ground almonds
2 oz. / 56g self raising flour
Pinch salt

Icing
4 oz. icing sugar
1 dessertspoon cocoa (or 1/2 oz. grated chocolate)
1 or 2 tablespoons hot water
Chocolate shot to decorate

Method
Cream shortening with sugar, gradually add egg yolks and mix well.
Gently heat water and chocolate until well mixed, allow to cool.
Add vanilla, fold into mixture alternatively with ground almonds, sifted flour and salt.
Add melted chocolate and then fold in stiffly-beaten egg whites.
Turn into well-greased shallow 8 inch cake tin.
Bake in moderate oven at 375F/190C for 3/4 to 1 hour.
Turn onto cake cooler. Once cold top with icing and decorate with chocolate shot.

Icing
Sift icing sugar with cocoa (or add grated chocolate after sugar has been sifted).
Mix to a smooth thick paste with water. Warm gently to spreading consistency.
Spread over top of cake, smooth surface with knife dipped in hot water. Sprinkle with chocolate shot.

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