INGREDIENTS
Cake
250g dark cooking chocolate, finely chopped
150g caster sugar
150g butter
5 large eggs, separated
100g almond meal (almond flour)
1/4 cup toasted Nature's Delight Almonds (slivered or crushed)
Ganache
1 cup thickened (heavy) cream
20g dark chocolate
METHOD
Ganache (make this before the cake)
In a small saucepan, add cream and chopped chocolate.
Bring to a simmer and stir until chocolate is melted and mixture is combined.
Remove from heat and refrigerate until cool and thickened (about an hour).
Cake
Preheat oven to 180 degrees Celsius on bake, not fan force.
Butter and flour a 20cm cake tin and cut a disc of baking paper for the base.
Melt butter, sugar and chocolate in a bowl over a saucepan of simmering water.
Remove from heat and stir thoroughly.
Add almond meal and blend, then beat in egg yolks, one by one.
In a separate bowl, beat egg whites until stiff and peaked.
Add a couple of spoonsful of egg whites and mix to slacken the mixture, then gently fold through remaining egg whites.
Pour mixture into cake tin and bake for 45-50 minutes.
Leave cake in tin to cool.
Remove cake from tin.
Spread ganache over cake top and sides and sprinkle toasted almonds over cake.
Serve and enjoy!
Recipe inspo: https://www.recipewinners.com/chocolate-almond-cake/
