2oz (60g) dark chocolate
8oz (225g) unsalted butter
8oz (225g) light muscovado sugar
3 eggs, separated
3.5oz (100g) gf flour
1tsp baking powder
2oz (60g) cocoa powder
2oz (60g) ground almonds
Cream butter and sugar together, add melted chocolate and egg yolks.
Add flour, baking powder, cocoa and mix together.
Add almonds and milk and gently fold.
Whisk egg whites in separate bowl, add to chocolate mix.
Bake at 180°C (350°F/Gas 4) for 25 mins
Leave to cool in tins covered with clean damp tea towel until cold
5oz (140g) dark chocolate
4 floz (120ml) double cream
3oz (90g) butter
7oz (200g) icing sugar
Melt chocolate and cream togther until smooth and let cool
Cream butter and sugar until fluffy
Add chocolate mix to butter and mix until smooth
Use 1/3 to sandwich cakes together (add raspberry jam/compote to the middle if desired)
Use the rest to cover the top and sides
Decorate with raspberries and chocolate buttons
Devour large amounts with raspberry sauce and ice cream and no regrets