by sheena dhuri bhaseen
A recipe from my Irish friend. Its so simple that her husband would make it often! Just a note its divine,rich and gooey and great to serve as desert accompanied by vanilla ice cream. A favorite amongst my friends now,as its great for people with Gluten allergy since its flour less!
2 dessert spoon melted butter
300gm dark Chocolate.. Lindt or Carte D preferable,70% noir and not darker
250gm castor sugar
6 eggs lightly beaten
110gm ground Almonds
For the Chocolate Glaze:
220 gm Dark Chocolate chopped
Preheat the oven to gas mark 3/160 C/325F.
Butter the sides of a 20 cm or 8 inch cake tin or spring form and line the bottom with grease proof paper.
Place the chocolate, sugar and butter to melt simmering over a pan of water. Stir until smooth and fold in the beaten eggs and then the Almond flour spoon by spoon.
Pour the mixture into the cake tin and bake for 40-45 minutes or until the cake centre is just set.
Allow the cake to cool before taking it out.
Melt all the ingredients together again over a saucepan of simmering water and stir until smooth.
Allow to cool a little until it has thickened slightly ( about 10 mins) but do not place in the fridge as it will lose its sheen.
Drizzle on top of the cooled cake.