This is a great gluten free recipe, easy-ish and a real show stopper for the next time you have a dinner party. Extremely decadent and rich so less can be more when cutting the portion sizes.
The quantity sizes are enough to fill an 28cm baking tin.
- 500g good quality dark chocolate
- 400g unsalted butter, cut into cubes
- 12 eggs
- 500g caster sugar
- 500g ground almonds
- 250g softened butter (unsalted)
- 700g icing sugar
- 100g cocoa powder
- 300g white chocolate
- share bat of dark chocolate
- Pre-heat the oven to 170C. Melt the dark chocolate with the butter in a glass bowl over a pan of simmering water, making sure the water doesn’t touch the glass bowl. Once fully melted set to one side.
- Combine sugar and ground almonds then add to the chocolate mixture.
- Split the eggs, putting the yolks into the chocolate mixture and the whites into their own bowl. Whisk the eggs whites until they form a stiff peak, then gently fold into the chocolate mixture with a metal spoon.
- Fill a baking tin with the chocolate mixture and place in the oven for an hour and a half. Once cooked set to one side and let cool fully before icing and finishing the decorations.
- For the icing place the softened butter, the icing sugar and the coco powder into a cake mixer with the whisk attachment fitted, until it forms a consistency you are comfortable with to ice it all over the cake. If it is to thick add a little milk and whisk again.
- With a spatular cover the top and sides with the chocolate icing, once you have finished icing the cake, place in the fridge until the icing has set.
- Once the icing has set, melt the white chocolate and let it cool slightly so it isn’t to runny. Pour the chocolate into the middle of the cake and gently with a back of a spoon push to the outer edges, gently push the chocolate over the edge so it falls down the side of the cake.
- Place the share bar of chocolate flat side, with a sharp knife place down gently over the share brand drag the knife towards you causing shavings, repeat this until you have enough to cover the top of the cake.