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Ingredients
- 125 grams unsalted butter
- 125 grams dark chocolate - Pam uses combination of milk and dark
- 20 mls rum, sherry or port
- 125 grams castor sugar
- 100 grams ground almonds
- 4 eggs
Details
Preparation
Step 1
Line 20-22 cm cake tin with baking paper and spray with Pam spray.
Chop butter and chocolate and place in double boiler and simmer until melted. Stir occasionally.
Cool and add rum.
While chocolate mixture is melting, separate eggs.
Beat yolks and sugar until pale and creamy.
Slowly add chocolate mixture and beat well.
Whisk egg whites until stiff.
Fold in ground almonds, followed gently by egg whites.
Pour into lined cake tin and bake at 160-170 for 45-55 minutes. If double mixture 70 min cooking time. Will form crust.
Leave in tin to cool and cover with tea towel.
CHOCOLATE SAUCE
125 grams dark chocolate
1/2 cup cream
1/2 cup milk
1 tsp honey
Grate chocolate.
Put ingredients in saucepan and heat gently, stirring until chocolate is melted.
Increase heat and simmer until thickened.
Cool in covered bowl. Gently heat to serve.
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