Cook Time | 70 minutes |
Servings | serves |
Ingredients
- 100 grams Dark Chocolate chopped coarsely
- 1 cup Water
- 125 grams Butter softened
- 1 1/4 cups Brown Sugar firmly packed
- 3 Eggs
- 1 cup Self Raising Flour
- 1/4 cup Cocoa Powder
- 1/2 cup Almond Meal
- 1/3 cup Jam warmed, strained
- 50 grams Dark Chocolate melted
Ganache
- 200 grams Dark Chocolate chopped coarsely
- 2/3 cups Cream
Ingredients
Ganache
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Instructions
- Preheat oven to 150c. Grease a deep 22cm round cake pan and line with baking paper.
- Combine chopped chocolate and the water in a small saucepan, stir over low heat until chocolate has melted. Remove from heat.
- Beat butter and sugar in a small bowl with butter until combined. Mixture will curdle but will come together later.
- Transfer mixture into large bowl; using a wooden spoon, stir in sifted flour, cocoa, almond meal and warm chocolate mixture. Mix well, pour into prepared pan.
- Bake cake for 1 hour and 10 minutes. Stand cake for 10 minutes then turn onto wire rack, turn cake topside up to cook.
- Using serrated knife spilt cake in half, sandwich layers with jam. Place cake on wire rack over tray, using a spatula spread a thin layer of ganache over cake.
- Heat remaining ganache over a saucepan of simmering water, stirring, until a pouring consistency to strain into a jug. Using a spatula and working quickly pour ganache over cake, smoothing it all over the top and the sides. Stand at room temperature until ganache sets.
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