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Ingredients
- 100 g dark chocolate, chopped
- ⅔ cup plain flour
- 2 tablespoons cocoa
- ½ cup caster sugar
- 2 eggs
- 1 tablespoon cream
- 90 g butter, melted
- ½ cup flaked almonds
- whipped cream, extra, to serve
Method
1. Preheat oven to 170°C. Brush deep 20 cm round springform tin with melted butter or oil, line base and side with paper; grease paper.
2. Place chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat.
3. Place flour, cocoa and sugar in food-processor bowl. Add remaining ingredients except almonds. Using the pulse action, process 15 seconds or until mixture is smooth.
4. Pour mixture into prepared tin; smooth surface. Sprinkle over almonds. Bake for 25 minutes or until skewer comes out clean when inserted in centre of cake.
5. Stand cake in tin for 10 minutes before turning onto wire rack to cool. Cut into wedges and serve with freshly whipped cream.
