serves
10
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 125 g butter, chopped
- 375 g dark chocolate, coarsely chopped
- 1 cup (175 g) brown sugar
- ¼ cup (35 g) plain (all-purpose) flour, sifted
- 2 tbsp milk
- 1 cup (120 g) almond meal (ground almonds)
- 5 eggs
- cocoa, for dusting
Instructions
1. Preheat oven to 170°C (325°F).
2. Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
3. Add the sugar, flour, milk and almond meal and mix to combine. Add the eggs and mix well.
4. Pour mixture into a greased 22 cm round springform tin lined with non-stick baking paper. Cover the tin with aluminium foil and bake for 40 minutes.
5. Uncover and cool in the tin. Dust with cocoa and serve with cream and berries.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
