Chocolate Dessert Cake - a podcast by Karen Naylor

CHOCOLATE  DESSERT  CAKE RECIPE 
Prep time- 10 mins                 Cooking time – 80 mins                            Serves -  14-18 
Ingredients. 2 1/2 cups (400g) dark chocolate melts . 125g butter · 1/2 cup (70g) plain flour . 1 cup (175g) brown sugar . 1 cup (120g) almond meal · 5 eggs · 4 dessert spoons (40mls) milk . cocoa for dusting . raspberries or strawberries Preheat Oven to 180 degrees Celsius / 325 degrees Fahrenheit. Method · In a medium sized mixing bowl melt chocolate melts and butter in the microwave. · In another larger mixing bowl put the milk, almond meal, brown sugar and sifted flour - whisk until combined. . Add the eggs to this large mixing bowl and whisk again until combined. . To this add the melted chocolate and butter and whisk well. . Pour batter into a prepared springform 24cm round cake pan. . Cover with aluminium foil . Bake for approximately 80 minutes. . Uncover and cool in tin for 15 minutes before turning out. . Decorate with a dusting of cocoa and fresh raspberries or strawberries. Enjoy.

NOTES
If you don't have a microwave to melt the chocolate and butter place a saucepan, that has about 6cm / 2" of water in it, on your stove top and bring to a simmer (this is when there are gentle bubbles on the surface and steam is being produced). Maintain this water temperature and carefully place your mixing bowl over the top of this saucepan. It needs to fit snug so that no steam is escaping. Stir your chocolate and butter until completely melted. Be careful - a good tip is to wrap your hand in a tea towel while stirring and to use 2 tea towels to carefully lift the bowl off the saucepan when all is melted. 

Simple Ingredient Changes to Suit Your Dietary Requirements 
Gluten free –  replace the plain flour with gluten free plain flour and 1/4 teaspoon of Xanthan Gum. 
Dairy Free –  replace the milk with unsweetened almond milk or your milk of choice and replace the chocolate with dairy free chocolate eg: Sweet William and replace the butter with dairy free butter eg: Nuttelex 

Storage Requirements 
At room temperature - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container.  Keeps for up to 3 days. 
Refrigerate - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap the making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 5 days. 
Freezer –  undecorated -  fully wrap and seal the cake with cling or freezer wrap and place in a ziplock bag or a sealed container for up to 3 months. Thaw at room temperature for a few hours. 

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