Chocolate and Almond Cake

This recipe is one I have created recently based on the chocolate brownie recipe from the Hummingbird (see my previous post).

I have reduced the sugar content, used a good quality 90% coco chocolate and have added ground almonds.  I have also baked the cake in an 8-inch round cake tin and increased the baking time to 45 minutes. 

The result is a rich cake very similar to a French “moelleux au chocolat” or a mock flourless chocolate cake.  The quality of the chocolate very much affects the taste of the cake and I would advise on paying the little extra in quality as it makes a big difference.

Ingredients used:

200 g Dark 90% Swiss Chocolate

175 g Unsalted Butter

250 g Caster Sugar

130 g Plain Flour

50g Ground Almonds

3 Eggs