This recipe is bound to make any chocoholic happy. When preparing this recipe, make sure you don’t leave the cake in the oven too long, as you want it to retain its moist centre.
Chop the chocolate finely and coarsely dice the butter. Add both to a saucepan and slowly melt over low heat, stirring constantly. Remove the saucepan from the heat and leave the chocolate mixture to cool to lukewarm.
Add the eggs and sugar to a large bowl and whisk until foamy. Stir in the chocolate mixture. Combine the flour with the ground almonds, cinnamon and salt in another bowl. Gently fold the dry ingredients and the vanilla extract into the chocolate and egg mixture until everything is well combined.
Transfer the dough to the tin and level the top.
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