Recipe Time

I made this chocolate cake the other day and I must say the compliments just kept pouring in.
So here is the Recipe, its a huge cake so I suggest halving the recipe (you'll see I've put the half measurements in brackets) might be a good idea unless you feeding an army. Enjoy

225g best quality dark chocolate (112g)
100g ground almonds (50g)
250g flour (125g=250ml)
1 1/2 tsp bicarb
340g unsalted butter (170g)
400g light brown sugar (200g)
4 eggs (2 eggs)
1tsp vanilla essance
300ml boiling water (150ml)

To make the icing

225ml double cream (125ml)
225g dark chocolate (112g)

1. Preheat oven to 180C. Grease and line two springform cake tins ( I used normal cake tins)
with greaseproof paper. Melt the chocolate in a bowl over a pan of barely simmering water and set aside to cool slightly. Sift together almonds, flour and bicarb in a bowl.
2. Using a whisk cream the butter and sugar well,gradually add eggs and vanilla until well combined, then slowly pour in the chocolate. Slowly whisk in the flourmix alternating with boiling water and mix until smooth. Pour into tins and bake for 50mins Cool on wire rack.
3. Melt the chocolate set aside to cool, whip the cream and add to cooled chocolate, forms a mousse. Use it for the filling to sandwich the cakes together and to ice the cake.

Tips: This cake is so moist that testing whether its ready with a skewer won't work if its feels firm its ready
This cake is best if made the day before you need it, no need too refridgerate