Serves 10
180g butter
180g dark chocolate
4 eggs
180g caster sugar
1 tbsp vanilla bean paste
45g plain or gluten free flour
45g ground almonds
1 tsp sea salt
60ml whiskey
edible gold spray
–
Preheat the oven to 180 C/160 C fan/gas mark 4. Grease a 20cm cake or tart tin.
Melt butter and chocolate in a bowl, then microwave for 1 min 30 seconds, then mix together until smooth. In a separate mixing bowl, whisk the eggs, sugar and vanilla together for 5 mins, until thick and frothy. Stir the butter mixture into the eggs and then fold in the flour, ground almonds and salt, until completely combined.
Transfer to the prepared tin and bake for 35-40 mins, until the top is cooked and the cake is almost set. Mark incisions in the cake with a skewer or fork then pour over the whiskey.
Allow to cool completely in the tin, then chill for 1hr, at least. Spray with edible gold and cut into 10. Serve with a spoonful of extra thick double cream.