Serves 10
This is one of our all time favourite desserts. I love it because it’s make- ahead, super easy and choc full of yum! I give it a triple D rating – because it’s dark, decadent and very delicious. Although the cake is not giant sized, it will comfortably feed a crowd because it’s so rich, a little goes a long way!
Now that I’m making my own almond milk, I’ve been drying the pulp and blitzing it into almond meal and this is about the most decadent way I can think to upcycle it! Of course, if you don’t have an almond pulp surplus like me, you can use shop bought almond meal, or if you’re using your Thermomix, you can make your own by milling some almonds into meal. It’s like magic!
These days I find myself in the midst of a Sydney exodus. So many of my favourite friends are saying so long to Sydney and heading off for pastures new – for both interstate and international adventures. So when we had a farewell lunch for my friend Eve and I knew her favourite desserts involved chocolate, I knew what I would make. I’m pleased to report that this cake got Eve’s seal of approval, and she said it was so nice, she even went back for a second slice. Goodbyes are hard but chocolate cake makes them a little bit easier!
Do you hate goodbyes too? What’s your favourite kind of dessert?
Ingredients
125g butter, chopped
375g dark chocolate, coarsely chopped
1 cup (175g) brown sugar
¼ cup (35g) plain flour, sifted
2 tablespoons milk
1 cup (120g) almond meal (use raw almonds in the Thermomix)
5 eggs
Cocoa, for dusting
How to
- Preheat oven to 170C/150C fan-forced. Grease and line the base of a 23cm round springform tin and line the base with baking paper.
- Place the butter and chocolate in a bowl and either microwave in short bursts or melt in a heatproof bowl over a saucepan of simmering water.
- Add the sugar, flour, milk and almond meal and mix to combine. Add the eggs and mix well. Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper. Cover the tin with foil and bake for 40-50 minutes. The cake might look a bit wet on the top but don’t worry, it will firm up as it cools.
- Uncover and cool in the tin, then in the fridge. Dust with icing sugar and serve with berries or strawberries and ice cream.
How to – Thermomix
- Preheat oven to 170 C/150 C fan-forced. Grease and line the base of a 23cm round springform tin and line the base with baking paper.
- Mill the almonds for 8-10 seconds on speed 7. Set aside.
- Put the chocolate into the TM bowl and set to the closed lid position and blitz twice on Turbo. Grate for 5-10 seconds on speed 8.
- Add the butter to the bowl and melt for 5 minutes at 60C on speed 2.
- Add the sugar, flour, milk and almond meal and mix for 15 seconds on speed 4.
- Add the eggs and mix for 15 seconds on speed 4.
- Pour mixture into prepared tin. Cover the tin with foil and bake for 40-50 minutes. The cake might look a bit wet on the top but don’t worry, it will firm up as it cools.
- Uncover and cool in the tin, then in the fridge. Dust with icing sugar and serve with berries or strawberries and ice cream.
