Ingredients
- 200g unsalted butter, cut into cubes
- 300g dark chocolate, roughly chopped
- 6 large free-range eggs
- 150g caster sugar
- 100g ground almonds
- 75g gluten free plain flour, sifted
- chocolate Florentines, to decorate
- icing sugar, to dust
- You will need:
- 23cm cake tin, greased, with the bases and sides lined with baking parchment
Instructions
- Heat the oven to 170C, 150C fan, gas 3. In a heavy-based saucepan, melt the butter and chocolate over a low heat, mix to combine and set aside to cool.
- Using an electric mixer, whisk the eggs with the sugar until thick and creamy. Gently fold in the cooled chocolate mixture with a hand whisk. When almost combined, carefully fold in the ground almonds and flour.
- Spoon into the prepared tin and bake for 20-25 minutes. Remove from the oven and cover with a clean tea towel, allow to cool. Decorate with a ribbon and halved and quartered chocolate Florentines, dusted with icing sugar.
