In place of flour this recipe uses ground almonds, this not only acts to bind the recipe together but adds a wonderful nutty flavour.
120g Caster Sugar
200g Dark Chocolate
180g Ground Almonds
The Chocolate Glaze:
60g Dark Chocolate
Preheat oven to 180c and prepare an approx 20cm cake tin.
Cream the butter and sugar together until light in colour.
Separate the eggs and set the egg whites aside for later.
Beat the egg yolks into the creamed butter and sugar.
Set this mixture aside.
In a heatproof bowl above a saucepan of boiling water melt the dark chocolate. Always ensure that the water does not touch the bottom of the bowl as this can cause the chocolate to burn.
When the chocolate is smooth and completely melted remove from the heat and allow to sit for 5 mins.
While beating the cake batter mix gradually pour half the melted dark chocolate mixture into the batter.
Now add half the ground almonds ensuring ingredients are mixed well.
While beating add the remaining melted chocolate and then the remaining ground almonds.
Ensure all the ingredients are combined.
Set this mixture aside.
Take the egg whites and in a clean bowl with clean mixer beat the egg whites until they are stiff.
Now fold the egg whites into the cake batter. The mixture will be thick so it is inevitable you will knock quite a lot of the air out of the egg whites, but do not worry.
Pour the mixture into the prepared cake tin and ensure the batter is level.
Bake in the centre of the oven for 20-25 mins or until a skewer inserted comes out without wet cake batter. The skewer will have some chocolate on it as the cake is quite fudgey.
Allow the cake to cool for about 20 mins before turning out onto a wire cooling rack to cool completely.
While the cake is cooling we can make the chocolate glaze.
In a heatproof bowl above a saucepan of boiling water melt the dark chocolate and butter together until smooth.
Stir in the milk and honey and continue to stir until all the ingredients come together.
Remove from the heat and allow to cool until slightly thickens. Do not worry as it will not thicken that much.
When the cake is still only a little warm flip it over, the bottom will now become the top.
Pour all of the chocolate glaze in the very middle of the cake. Using a spatula spread the chocolate glaze towards the edge and allow it to drip down. You may want to place a plate under the wire cooling rack as this part can be a little messy.
Once the cake is completely cool store in an air tight box.