Ingredients
- 225 g butter
- 350 g dark cooking chocolate, chopped
- ⅓ cup warm water
- 5 eggs, separated
- 1¼ cups caster sugar
- 1½ cups ground almonds
- ⅔ cup plain flour
- 1 tablespoon rum or brandy
Ganache
- 200 g dark chocolate, chopped
- 200 g butter
Method
1. Preheat oven to moderate 180°C. Brush a deep 20 cm round tin with oil or melted butter; line base and sides with baking paper. Melt butter and chocolate in pan over low heat; add water, stir until smooth. Remove from heat, cool.
2. Beat yolks and sugar in large bowl until thick and pale. Using metal spoon, fold in chocolate mixture, then combined almonds and flour. Stir until smooth; add liquor. Beat egg whites in separate bowl until soft peaks form; fold into mixture. Spoon into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted into centre. Leave cake in tin 20 minutes then turn onto wire rack to cool.
3. To make Ganache: Melt chocolate and butter in pan over low heat; stir until smooth. Cool; stir occasionally until spreadable. Spread a third of Ganache on top and another third around sides of cake. Pipe rosettes or swirls around outer edges.
