At work the tradition is that on your birthday you bring in a cake. Everyone stands around the office, eats cake and has a bit of time out chatting about non work stuff.
I made this cake. I don't normally use this recipe as only Jakob and I really like it and I do not need to eat a whole cake myself!! Plus it uses two blocks of chocolate. This is a super dense, very nutty flavoured cake. The interesting thing is that the nutty flavour comes from putting fresh breadcrumbs in the mixture. Yes there are some almonds which enhance that. But when I first tried this cake I thought it must have been packed with almonds.
This is Kris recipe. I miss her. She is a great friend and when your great friend is on the other side of the world it is difficult to keep up to date. So thanks for making this cake and sharing the recipe Kris.
Kris's nutty chocolate cake.
250g plain dark chocolate (over 60% cocoa solids)
250g Castor sugar (fine sugar NOT confectioners sugar)
250g ground almond
125g fresh bread crumbs (which is about 4 slices of toast bread)
icing - 150g dark chocolate
1 Tablespoon clear honey
180oC for 45min-1hr in a 10 inch round cake tin
melt choc, cool. Cream butter and sugar and add eggs one at a time. It does curdle with that many eggs, but don't panic. Pour in chocolate and mix. Add almonds and breadcrumbs and fold in until coated.
Cook. If you want, when it is out of the oven you can prick holes in the top and pour over 2 tablespoons brandy.
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