Chocolate And Scorched Almond Decadence
Ingredients
45ml water
120g caster sugar
280g dark chocolate, roughly chopped
210g salted butter
3 eggs
40g plain flour, sifted
3 cups Tatua Chocolate Mousse
240g scorched almonds
Method
- Pre-heat oven to 150°C. Grease a round 23cm tin with removable base and line bottom with non-stick baking paper.
- In a pot, simmer together water and 75g caster sugar. Remove from heat and stir in 180g of the chocolate and 150g butter until melted. Set aside.
- Separately whisk the eggs and remaining caster sugar in an electric beater on high for 10 minutes.
- Fold together the flour, chocolate mixture and egg mixture gently with a spoon until it is evenly mixed. Pour into tin and bake for 35-45 minutes or until a skewer comes out with the consistency of wet breadcrumbs. Set aside until cool.
- Leaving the cake in its tin, push down until it is compact and flat.
- Combine Tatua Chocolate Mousse, remaining sugar, chocolate and butter together in a pot over a low heat until melted and smooth.
- Leave to cool then stir in scorched almonds and pour evenly onto cake base. Chill for 2 hours.
- Heat tin over a hot element until cake edges begin to glisten. Slice with a hot dry knife while still chilled. Best served at room temperature. Garnish with extra Tatua Chocolate Mousse immediately prior to serving.
- Serves 6-8.
