- 200g dark chocolate (70% cocoa)
- 200g unsalted butter
- 250g brown sugar
- 4 eggs
- 250g almond meal
- 1 tsp natural vanilla extract
- ½ tsp almond essence
1 Preheat oven to 170°C. Melt the chocolate and butter gently, then whisk in the brown sugar and eggs. Fold in the almond meal, vanilla and almond essence, then pour into a line 24cm cake tin. Bake for 35-40 minutes, until just firm. Cool on a wire rack.