Ingredients
- unsalted butter 250g, softened
- caster sugar 125g
- soft light brown sugar 125g
- eggs 3
- plain flour 150g, sifted
- baking powder 1 tsp
- cocoa powder 30g, sifted
- ground almonds 100g
- instant coffee 5 tbsp, mixed with 1-2 tbsp hot water to make a paste
- dark chocolate 130g, melted and cooled, plus 30g to decorate
AMARETTO CREAM
- double cream 400ml
- amaretto 3 tbsp
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4 and line a 20cm springform cake tin with baking paper.
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Step 2
To make the cake, beat the butter and both the sugars with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.
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Step 3
Add in the flour, baking powder, cocoa and ground almonds, and mix briefly, followed by the coffee paste, beating until fully combined.
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Step 4
Finally, add in the melted chocolate and stir until just combined.
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Step 5
Pour into the prepared cake tin and bake in the oven for 50 minutes – the cake should still be slightly fudgy in the middle.
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Step 6
Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but the cream will cover this. Gently whip the cream with the amaretto until just starting to thicken.
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Step 7
Remove the cake from the tin to a serving plate and pile the cream high on top of the cake. Use a large knife to drag along the back of the decorating chocolate, to create curls. Sprinkle over the cake and serve.
Nutritional Information
- Kcals 904
- Fat 69.3g
- Saturates 38.6g
- Carbs 54.6g
- Sugars 37.5g
- Fibre 3.1g
- Protein 10.8g
- Salt 0.3g
