Moist chocolate cake
300g (10oz) dark chocolate, chopped
250g (8oz) butter, room temperature
½ cup (115g) sugar
1 ¼ cups (170g) all purpose flour
1 ¼ teaspoons baking powder
¾ cup (85g) almond meal
Preheat the oven to 150ºC/300ºF. Line the base of a 23cm* (9in) round cake pan with non-stick baking paper – I used waxed paper sprayed with cooking spray.
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 and gently fold through with the almond meal and chocolate mixture.
Line the base of a 23cm* (9in) round cake pan with non-stick baking paper. Pour the mixture into the prepared pan and bake for 50 minutes or until cooked when tested with a skewer.
Cool in the pan.
Pour icing over the cake while still hot; spread with a palette knife or the back of a spoon if necessary.