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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
4 ounce(s) butter |
4 eggs |
2 ounce(s) ground almonds |
4 ounce(s) icing sugar, sifted |
4 ounce(s) plain chocolate |
8 ounce(s) plain chocolate |
2 ounce(s) self-raising flour |
Directions:
1. Line and grease a deep 23 cm round cake tin. Heat the chocolate and butter together in a bowl above a saucepan of hot, not boiling water until melted. Cool slightly. Stir well and remove from the heat. Whisk together the eggs and icing sugar until pale and very thick. Fold in the chocolate and butter mixture, then fold in the flour and almonds. Pour the mixture into the prepared tin and bake in a 180C oven for about 1 hour, or until a metal skewer inserted into the centre of the cake comes out clean. Turn out on to a wire rack to cool. For the topping, melt the chocolate, and quickly cmooth over the cake with a palette knife. Leave to cool.
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