Yields:
12 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr 15 Mins
This dessert is a great alternative to Christmas pudding and has an added Wow factor when you cut into it!
Ingredients
Adjust Servings
- For the chocolate cream
- To serve
Instructions
- Preheat the oven to 160°C/140°C Fan/Gas mark 3. Grease a 1.7 litre ovenproof bowl or stainless mixing bowl and line the base with a small circle of baking paper.
- Place a small bowl over a pan of simmering water and gently melt 25g butter and the chocolate, stir until smooth.
- Place the remaining butter into a large mixing bowl with the sugar, eggs, flour, baking powder and 85g of the ground almonds. Beat together for 2-3 minutes until smooth and creamy. Spoon 350g of the mixture into another bowl and stir through the cocoa and milk. For the remaining mixture add the remaining ground almonds and vanilla extract and mix through.
- Spread some of the vanilla mixture into the base of the prepared bowl. Top with a spoonful of the chocolate mixture, then place a small amount of chocolate sauce in the centre. Continue to alternate the three mixtures in the bowl, spread slightly to mix up the colours. Level the surface and then with a skewer swirl the mixture to create a ripple effect.
- Bake in the oven for 1 hour 30 minutes until the cake has risen and the surface feels firm to the touch. Pierce with a skewer to make sure it is fully cooked. Allow to cool and then remove from the bowl and place on a serving plate face down.
- To make the chocolate cream, heat the cream in a small saucepan until it is ready to boil. Add the chocolate and remove from the heat, stir gently until the chocolate has melted. Pour into a bowl and allow to chill for around 30 minutes, stirring occasionally.
- Using a palette knife cover the top and sides of the cake. Place in a cool area until ready to serve. Serve thin slices with a dollop of crème fraiche, enjoy!