Death by Chocolate

Directions

• Preheat oven 180 degrees.
• Melt butter, choc and sugar in saucepan till smooth.
• Mix almond meal and cocoa in a bowl and then mix in chocolate butter mixture.
• Slowly add eggs, gradually mixing till combined before adding the next one.
• For a fudgy experience – line a flan case or wide cake tin with baking paper and bake 30-45 mins or till firm.
• For a more cake like experience place in cup cake patty cake liners (12 x 1/2 cup cakes or 24 mini cupcakes)  cook for 30 mins for large and 15 for small or till firm.
• Eat it while warm or Freeze and serve in slivers 🙂
• Recipe Hints and Tips:
• Death by Chocolate is suitable to freeze for up to 2 months
• Serve with a sour cream Gnache (use sour cream instead of cream) to die for if made with white chocolate! 🙂
• Decorate with your favourite icing
• Variations:
• Use milk cooking chocolate and drinking chocolate instead of dark.
• Use white chocolate and ovaltine instead of dark choc, increase almond meal to 1 and 1/4 cups, decrease butter to 160g and cook for longer at a reduced temperature
• Add orange zest
• Add dried fruit such as cranberries, glacé ginger, nuts or choc chips
• serve little cupcakes with home made raspberry jam (1/3 sugar to 2/3 raspberries squeeze lemon juice, boil till it reaches a jam gooeyness, push through sieve to remove seeds ,) then top with raspberries, or
• Recipe submitted by: Jen Mann