Are you after a chocolate overload? This cake is for you. It was part of a thank-you dinner for Dan's boss and his wife. You can top it with any fruit you like- but I would definitely recommend it as the fruit makes a nice relief from the choc!Ingredients- for the cake
125g 100% chocolate
1 tbsp port
1 tbsp black coffee (espresso is best)
100g butter, softened
1/2 cup agave (I used dark agave but either is fine)
3/4 cup almond meal
3 eggs
1 tsp xanthan gum
1 tsp baking powder
Ingredients- for the chocolate cream topping
60g 100% chocolate
50g agave
1 tsp vanilla
150g thickened cream, whipped
Raspberries (or another type of fruit)
Method
...For the cake
Grease and line the bottom of a 25cm springform baking tin.
Melt chocolate with port and coffee in a double boiler.
Meanwhile beat together butter and agave. Add melted chocolate mixture to butter mixture mixing all the while. When completely combined add all the other ingredients.
Spoon into prepared tin (it'll be quite thick and sticky) and smooth down.
Bake in low oven (160 degrees) for around 45 minutes, or until a skewer comes out clean.
...For the chocolate cream topping
In a double boiler melt chocolate together with agave and vanilla. When melted pour bit by bit into whipped cream stirring gently as you go. When completely combined allow to set in fridge. Spread chocolate cream topping over the cake with a knife. It looks good if it's pretty textured. Top with raspberries or another type of fruit.
All this can be prepared the day before and kept in the fridge. But the topping is best put on the cake not too long before serving so that they are still two distinct layers.
