Ingredients
300g butter, softened
200g castor sugar
1 teaspoon vanilla extract
3 eggs
350g ground almonds
60g cornflour
300g 70% dark chocolate, melted
Topping:
150g 70% dark chocolate, melted
3/5 cup cream
Method
1. Preheat the oven to 180ºC.
2. Grease a 23cm loose-bottomed spring-form pan.
3. Cream the butter and sugar together.
4. Mix in the vanilla.
5. Beat in the eggs, one at a time.
6. Fold in ground almonds and cornflour, then melted chocolate, and mix until well-combined.
7. Pour into baking tin and bake for 50 minutes.
8. Cool on a rack.
9. Remove from the tin and place on a cake plate.
10. Mix the melted chocolate and cream together and spread over.
11. Decorate with chocolate-dipped roses.
Cook's Tip
To make chocolate-dipped roses, clean roses and dip them into melted and cooled chocolate. Chill on greased baking paper until set.
