This indulgent cake is great on its own, or dressed up with macarons and fruit for a celebratory dessert.
- 300 g (10½ oz) chocolate
- 250 g (9 oz) unsalted butter
- 7 eggs
- 200 g (7 oz) sugar
- 300 g (10½ oz) almond meal (ground almonds)
- almond macarons, chocolate crumbs, flowers or strawberries to garnish (optional)
- 300 g (10 oz) dark chocolate
- 150 ml (5 fl oz) boiling water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 15 minutes.
1. Preheat the oven to 180°C (350°F). Lightly grease a 23 cm (9 in) cake tin and line with baking paper.
2. Melt the chocolate and butter over a bain marie. In a separate bowl, whisk the eggs and sugar until the mixture is pale and the sugar is dissolved. Fold the ground almonds into the egg mixture. Fold the melted chocolate and butter through. Fold the mixture into the prepared tin. Place the tin in a water bath and bake for 45 minutes to 1 hour.
3. Place a chopping board on top of the cake tin and flip it over before gently removing tin. Let it cool for 15 minutes, then transfer to a cake cooling rack to cool completely.
4. To make the sauce, combine boiling water and chocolate and whisk until smooth. To serve, slice cake and place on the center of the plate. Drizzle sauce over cake and garnish with macarons, crumbs, fruit or flowers.
Recipe from Coya – French, Middle Eastern Cuisine by Ashraf Saleh (New Holland Publishers RRP $39.99).