for 12 pieces

Cake mixture

150 g	dark chocolate, finely chopped
150 g	butter, soft
250 g	sugar
4	eggs
1	egg yolk
100 g	white flour

Caramel

50 g	sugar
1 tbsp	water
60 g	flaked almonds

How it's done

Cake mixture

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Using the whisk on a hand mixer, beat the sugar, eggs and egg yolk in a bowl for approx. 5 mins. until the mixture is light and fluffy, mix in the chocolate and flour. Transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool on a rack before removing from the tin.

Caramel

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the almonds, pour onto a sheet of baking paper, leave to cool, roughly chop. Scatter the almond brittle over the cake.

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