|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.