This recipe is a keeper and is one of the moistest chocolate cake I've ever made, and it's so so simple!
I suggest watching this video to see how Donna Hay wraps the tin for easy removal of the cake.
If you're planning to eat it not long after it's been baked, then just refrigerate for 1-2 hours to firm it up. However if you are planning to make ahead of time, then just leave it to cool on the counter until you are ready to eat it.
Keeping it too long in the fridge will make the cake rock hard.
Best eaten with whipped soft cream.
Ingredients
125g butter, chopped
375g dark chocolate, coarsely chopped
1 cup (175g) brown sugar
¼ cup (35g) plain (all-purpose) flour, sifted
2 tablespoons milk
1 cup (120g) almond meal (ground almonds)
5 eggs
cocoa, for dusting
Method
- Preheat oven to 170°C (325°F).
- Place the butter and chocolate in a medium sized bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
- Into this bowl, add the sugar, flour, milk and almond meal and mix to combine with a spatula.
- Add the eggs in and mix well.
- Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper.
- Cover the tin with aluminium foil and bake for 40 minutes.
- Uncover and cool in the tin.
- Dust with cocoa and serve with cream and berries.
