1 large and 1 smaller loose-bottom cake tins,lined and greased. Oven at 180C
Melt chocolate over hot water. Cool.
Beat eggs and sugar until fluffy. Stir in ground almonds. Stir in cooled chocolate. Put 3/4 of mixture into large tin and rest into smaller tin. Bake at 180C for about 45 minutes.
Topping
Make smaller cake into crumbs. Beat cream until fairly thick, stir in brandy and cake crumbs. Spread over larger cake.
Melt chocolate and black coffee over hot water. Beat in 1 teaspoon of butter, when glossy spoon over lightly over cream, decorate with almonds.
Comments Add your comment
This looks great!
by sydc on Tue May 24 2011 reply to this comment