- 1 1/ 2 sticks (12 tablespoons) unsalted butter
- 8 ounces dark chocolate, minimum 60% cocoa solids
- 3/ 4 cup plus 2 tablespoons caster sugar
- 1/ 2 cup packed brown sugar
- 5 eggs
- 1 1/ 3 cups almond meal
- 2 1/ 2 tablespoons cocoa powder
- 1/ 2 teaspoon salt
- 1 tablespoon spiced rum, or water
Preheat oven to 325ºF and line an 8 inch round springform (or one with a removable base) cake tin with baking paper. This oven temperature is set for a convection oven, increase temperature by 25º to 350ºF if using a regular oven.
Combine butter and chocolate in a bowl, place over a saucepan of simmering water and stir until melted (2-3 minutes). Set aside to cool slightly.
Slowly whisk both sugars and eggs in an electric mixer until light and fluffy, (5-6 minutes). Slowly and gradually whisking the eggs and sugar will give you a more stable aeration and lead to a better crispy top with a fudgy centre. Once tripled in volume, add the rum or water and mix until just combined.
Add almond meal and cocoa to the egg mixture and fold to combine, then fold in chocolate. Pour into tin and bake until cooked through, leave to cool for at least 2 hours. To serve it, I like it just as it is, but you could add some lightly whipped, plain cream. It is even better the next day.