Inspired by a recipe from GF, but I baked it to take something to work tomorrow, the only Sunday this year that we have to work, some sugar will be welcome is Dinings, I think.

For 2 small cakes I used 225 g of good dark chocolate, 175 g unsalted butter melted together with a single espresso. I whipped 5 whole eggs with 140 g of sugar, until nice, thick and foamy, added 100 g of ground almonds to it, 3 heaped spoons of self raising flour and baked it all for 25 minutes in 160 degrees. The original recipe said the cake should bake for 15 minutes and be slightly underbaked. I didn’t want it to be a chocolate fudge, I wanted it not too heavy and easy to slice. When cooled, I sliced it and layered with raspberry jam. The topping is made of white chocolate and 100 ml of double cream, topped with fresh raspberries.  Rich, but not too heavy. Mission accomplished.