Cake Indulgence

Recipe

1. Toast almonds
2. Melt chocolate and butter over a water basin.
3. Whisk together sugar, eggs, vanilla until thick and foamy.
4. Stir melted chocolate butter into the sugar mix.
5. Fold in sieved flour and baking powder.
6. Lastly fold in toasted almonds
7. Pour into a greaseproof layer tin ( 4-inch square)
8. Bake at 160 C for about 15 min, reduce heat to 140C and bake for a further 10-15 min.
9. Chill in the tin, remove from the tin once the brownie is cold and turn over.
10. Glaze with dark chocolate ganach and once the ganach has set cut into small pieces.

1. Chop chocolate into small pieces
2. Boil cream and poor over the chocolate
3. Let stand for about one minute and gently combine with a whisk
4. Pour over the chilled chocolate brownie. 
                                                                      Enjoy