This cake has a great chocolate flavour and is fudgy with a satisfyingly chewy crust.
Preheat your oven to 180ºC (350ºF) or 160ºC (320ºF) for fan-forced. Butter and line a 20cm (8)” spring form pan. Melt 120g (4¼ oz) of butter and 200g (7 oz) of good quality dark chocolate pieces in a microwave, stirring often. Add 165g (5.8 oz) of white sugar, 3 large room temperature eggs and 1 teaspoon of vanilla and whisk well until combined. Finally, with a spoon, fold in ¼ of a cup of cocoa powder, ½ a teaspoon of baking powder and 190g (6¾ oz) of almond meal until just combined. Pour the batter into the prepared baking tin and bake for 45 minutes until there is a crust on top and a skewer comes out clean. Cool for at least 10 minutes in the tin before removing to a cake rack.
*recipe from recipetineats
michelle picker cooks 