Baked by Iris

Ingredients:

• 180g Unsalted Butter
• 250g Dark Chocolate (55%)
• 120g Caster Sugar
• 90g Brown Sugar
• 180g Almond Meal
• 5 Eggs
• 2 tbs Cocoa Powder
• 1/2 tsp Espresso Powder
• 1 tsp Vanilla Extract
• Flaky Sea Salt
• Cocoa powder to finish

Instructions

1. Pre-heat oven to 180C (350F). Line a 23 cm springform cake tin with baking paper and butter the sides of the pan. Set aside.
2. Set a heatproof bowl over a pot of gently simmering water, making sure the bowl doesn’t touch the water. Add the butter and chocolate and stir until melted and smooth. Stir in the espresso powder (if using), then set aside to cool slightly.
3. In a large bowl, use a stand or electric mixer to whisk the caster sugar, brown sugar, eggs, and vanilla extract for 4–5 minutes, until pale, thick, and mousse-like.
4. Gently fold the melted chocolate mixture into the whipped eggs until just combined (a few streaks are fine).
5. Add the almond meal, cocoa powder, and a pinch of salt. Fold carefully until no streaks remain.
6. Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes, or until the centre is just set but still slightly fudgy.
7. Allow the cake to cool in the tin for 10–15 minutes before transferring to a wire rack. Cool completely, then dust with cocoa powder or icing sugar and a sprinkle of flaky sea salt before serving.
8. Serve with a scoop of vanilla ice cream, softly whipped cream, or a drizzle of vanilla custard. Enjoy! :)

Tips & Notes

• The inside should be fudgy, almost brownie like so make sure to keep an eye on it to avoid overcooking it!
• The top will crack a little but this is completely normal and adds to the rustic look!