Ingredients
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Melted butter, to grease
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530g (2 1/2 cups) caster sugar
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250g dark chocolate, coarsely chopped
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250g unsalted butter, chopped
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185ml (3/4 cup) freshly brewed strong espresso coffee
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225g (1 1/2 cups) self-raising flour
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80g (3/4 cup) cocoa powder
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100g (1 cup) almond meal
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125g (1/2 cup) sour cream
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4 eggs, lightly whisked
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2 teaspoons vanilla essence
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Cocoa powder, extra, to dust
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Whipped cream (optional), to serve
Method
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1Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
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2Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.
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3Sift the flour and cocoa powder into a bowl. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined.
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4Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with extra cocoa powder and serve with whipped cream, if desired.
Source: taste.com.au
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