Directions

• Preheat oven to 180°C. Grease and line a spring form flan tin (approx. 22 cm).
  
• Place dark chocolate and butter in a heatproof bowl over a simmering pan of water and melt. When all melted give it a good stir.
• Add eggs and sugar in a mixing bowl and mix well.
• Mix the almonds and baking powder together and then add to eggs and sugar mix one tablespoon at a time.
• Fold in the butter and chocolate mix.
• Pour into baking tin and bake for 30 mins or until the cake is coming away from side of tin and it is cooked all the way through. I use a simple cake thermometer and when I poke the centre of the cake it should come out bright red.
• Leave in tin to cool for 10 minutes and then place on wire rack.
• To make white chocolate topping
• Place chocolate and water in a heatproof bowl over a simmering pan of water until chocolate has melted.
• Take off heat and add the butter to the mix and stir well.
• Pour over the cooled cake.
• Place cake in refrigerator to cool for 2 hours.