This delicious chocolate cake from Geoff Jansz is sure to help sweeten up your relationship.
Ingredients
250g unsalted butter, melted
250g caster sugar
5 eggs
175g dark chocolate
180g almond meal
11/2 teaspoons baking powder
3 tablespoons good cocoa powder
Dutch cocoa, for dusting
Method
1. Preheat the oven to 160°C. Line a 28cm springform cake tin with baking paper. Grease the tin and sprinkle flour evenly across the bottom and up the sides. (Tip: Geoff greased the tin with spray oil, which gets into all the cracks and crevices.)
2. Beat the butter and sugar together until creamy, then add the cocoa powder.
3. Gradually add the eggs, beating well after each addition.
4. Place the chocolate in a double boiler over a gentle heat. Melt.
5. Add the almond meal and baking powder and blend into the butter, sugar and egg mixture. Fold in the melted chocolate and combine well.
6. Pour the mixture into the prepared tin and bake for 50-60 minutes. The cake will be cooked when a skewer inserted into the centre comes out clean.
7. Dust with a good coating of Dutch cocoa and serve with a dollop of double cream.
Note: this cake is designed to rise then fall in the oven, leaving the cake rich, dense and moist.
