The is a recipe from a Women’s Weekly book. The original recipe used Hazelnut meal, I didn’t have it so I replaced it with Almond Meal and it was divine. Serve it warmed up with ice cream or cream or as is.
- 1/3 cup cocoa powder
- 1/3 cup hot water
- 150g dark eating chocolate, melted
- 150g butter, melted
- 11/3 cups firmly packed brown sugar
- 4 eggs separated
- 1 tbsp cocoa powder, extra
Preheat oven to moderate . Grease deep 19cm square cake pan; line base and sides with baking paper.
Blend cocoa with hot water in a large bowl until smooth. Stir in chocolate, butter, sugar, almond meal and egg yolks.
Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches.
Pour mixture into pan, bake about 1 hour or until firm. Stand cake 15 minutes, turn topside up onto wire rack to cool.
Dust with sifted icing sugar or cocoa.