170 gm unsalted butter, coarsely chopped
225 gm dark chocolate (55% cocoa solids), finely chopped
170 gm (¾ cup) caster sugar
110 gm (½ cup) brown sugar
6 eggs
130 gm roasted almond meal
2 tbsp Dutch-process cocoa, sieved, plus extra for dusting
To serve: whipped cream
Notes
Replace almond meal with hazelnut meal.
Serve with Liquore Strega
Source
Gourmet Traveller
19 February, 2015
Preheat oven to 180C and line a 22cm-diameter springform cake tin with baking paper.
Combine butter and chocolate in a bowl, place over a saucepan of simmering water and stir until melted (2-3 minutes).
Set aside.
Whisk sugar and eggs in an electric mixer until light and fluffy (3-4 minutes).
Add almond meal and cocoa, fold to combine, then fold in chocolate.
Pour into tin and bake until cooked through (45-50 minutes).
Cool in tin, then remove, dust with cocoa and serve with whipped cream.