Flourless Moist Chocolate Cake

Ingredients:

350g Good Quality Dark Chocolate (around 52% cocoa content) - chopped

220g Brown Sugar

120g Almond Meal

190g Unsalted Butter

6 Large Whole Eggs

60ml Milk - you can substitute this with Rum, Orange liquor, or Almond liquor.

2-3 Tablespoon Fresh Espresso Coffee (optional)

Preheat the oven 180degC.

Use a 22cm round cake tin, and line the base with baking paper, and butter the sides.

Melt the chocolate and the butter together either on the stove top or in the microwave.

Place the cracked whole eggs into a bowl, and add the remaining ingredients, mix well with a mixer.

Add the slightly cooled down chocolate butter mixture to the egg mix.

Pour the mixture into the 22cm cake tin.

Bake for 40 minutes covered with aluminium foil.

Remove the foil after the baking and let it cool down to room temperature, then place it in the fridge for 4 hours, best overnight. The cake will firm up as it cools down in the fridge.

Serve with double cream and raspberries.