On Valentine’s Day, what better than a mouthful of this!
150 g Dark Chocolate (chopped)
4 tbsp Water
150 g Butter
1¼ cups Almonds (grounded)
½ cup Maida
2/3 cup Caster Sugar
For The Icing:
185 g Dark Chocolate (cut into pieces)
2 tbsp Milk
Preheat oven to 325 °F. Grease a baking pan.
Separate egg whites and yolks.
Heat chocolate with water in a saucepan on low flame, stirring constantly until melted.
Whisk butter with sugar in a bowl until creamy and puffy.
Add hot chocolate and beat nicely.
Mix in egg yolks and beat again.
Sift almonds with flour.
Add to the chocolate mix and whisk thoroughly until well blended.
Beat egg whites in a separate bowl until firm. Add to the batter and stir well.
Transfer the batter into the prepared pan and bake for 1 hour. Remove and cool.
Heat dark chocolate with milk in a saucepan until melted and smooth, stirring occasionally. Keep aside to cool.
Coat the cake with the chocolate icing evenly. Let it set for 2-3 hours.
Slice and serve.