|Self rising flour||1⁄4 Pound|
|Flour||1 Cup (16 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Ground almonds||2 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Double cream||1 1⁄4 Cup (20 tbs)|
|Semisweet chocolate||6 Ounce|
In an electric mixer cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Sift in the flour and cocoa powder.
Stir in the milk and syrup and beat until light and soft.
Line the base of an 8 inch (20 cm) souffle dish with non-stick parchment (greaseproof paper).
Spoon in the mixture and cook on HIGH for 4 1/2-51/2 minutes.
Cool for 5 minutes in the dish before turning out on to a wire rack to cool completely.
Whip the cream.
Cut the cake in half and sandwich together with half of the cream.
Break the chocolate into pieces.
In a jug, heat together the chocolate and butter on HIGH for 1-2' minutes until melted.
Stir until smooth.
Leave to cool until of coating consistency, then spread over the top and sides of the cake.
Pipe large swirls of the remaining cream around the edge of the cake.
Decorate each swirl with a hazelnut.
Serving size: Complete recipe
Calories 5659 Calories from Fat 3563
% Daily Value*
Total Fat 404 g621.3%
Saturated Fat 143.8 g718.9%
Trans Fat 0 g
Cholesterol 864.7 mg288.2%
Sodium 1763 mg73.5%
Total Carbohydrates 503 g167.7%
Dietary Fiber 39.4 g157.8%
Sugars 263.7 g
Protein 72 g144.2%
Vitamin A 112.1% Vitamin C 1.6%
Calcium 71.7% Iron 150.4%
*Based on a 2000 Calorie diet