300g dark chocolate, chopped
½ cup (110g) caster (superfine) sugar
1¼ cups (185g) plain (all-purpose) flour
1¼ teaspoons baking powder
¾ cup (90g) almond meal (ground almonds)
chocolate fudge icing
250g dark chocolate, chopped
½ cup (125ml) pouring (single) cream
70g butter, chopped
Preheat oven to 150°C (300°F). Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.
Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almond meal and gently fold through the chocolate mixture. Line the base of a 23cm-round cake tin with non-stick baking paper. Pour in the mixture and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin.
For the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake. Serves 10.