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| Melting The Chocolate |
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| The Icing |
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| Chocolate on Top |
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| All Finished |
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| The Inside |
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| Plated |
300g Dark Chocolate Chopped
250g Butter
5 Eggs
1/2 Cup Caster Sugar
1 1/4 teaspoons Baking Powder
3/4 almond meal
Prehead the oven 150 %
Moist Chocolate Cake:
1. Melt Butter & Chocolate in Saucepan over low heat and stir til melted and smooth. Set aside.
2. Beat eggs and sugar in the bowl with a mixer for 8-10 minutes until pale and thick.
3. Sift flour and baking powder over egg and sugar mix and gently fold through with almond meal and chocolate mix.
4. Line a 23cm tin round tin and bake for 50 mins until cooked. Test with a skewer,
Butter Cream Frosting:
250g Butter
1 cup Sifted Icing Suger
1 Teaspoon vanilla essence
Beat butter until light and creamy. Add the sifted icing sugar and the vanilla essence and beat until well combined. Spread over completely cooled cake and refrigerate.
Stripe melted chocolate over cake with a teaspoon (your bench will get covered). Approx 10 melted chocolate buttons.
Cake will keep for about a week :)
Enjoy your nomming!
Miss Addict!
