Almond Chocolate Cake

A special cake, perfect for those who are have gluten allergies. This cake uses ground almonds instead of flour.

Ingredients

115 gm dark chocolate, broken into pieces

115 gm ground almonds

125 gm caster sugar

150 g butter, softened, plus extra for greasing

3 eggs, beaten

2 tbsp dark rum - optional

Chocolate Ganache

75 gms cream

125 g dark chocolate  broken into pieces

2 tbsp rum

Method

Preheat the oven to 180°C.   Butter the sides of the cake tin and line the base with a disc of baking parchment.  

Melt the chocolate in a double boiler, stirring occasionally, then remove from the heat and set aside.

Cream the ground almonds, sugar and butter in a food processor until well mixed. Add the eggs, rum and melted chocolate and mix until blended.

Bake in a lined, greased tin for 40 mins

Remove from the oven and allow to cool in the tin for 20 minutes, then loosen the sides using a small, sharp knife and carefully remove the cake from the tin before transferring to a wire rack to cool down fully.

While the cake is cooling, make the glaze. Pour the cream into a saucepan and bring to the boil, then take off the heat and add the chocolate, stirring to melt, and mix in the rum.

Transfer the cooled cake to a serving plate and pour over the chocolate glaze (reheating if necessary)