Best ever Chocolate cake with Chocolate Ganache!

Ingredients

250 g dark Chocolate chopped (min 70 % Cocoa)

200 g Butter diced or 180 g Coconut oil

2 tsp Vanilla

1 3/4 cup ground Almonds

6 Eggs separated

To serve (optional)

Chocolate Ganache

whipped cream

Preheat oven to 170 C. Line a 23 cm springform cake tin, oil the sides and sprinkle sides with ground almonds.

Put chocolate, butter (or coconut oil) in a big microwave safe dish and microwave for 1 minute, stir and heat for another 20 seconds, stir again. if there are just little hard bits left, wait for a bit, they will melt. Otherwise microwave in short bursts until melted.

Stir in almonds and lightly beaten egg yolks.

Beat egg whites and fold into chocolate mixture.

Spoon into cake tin and bake for around 45-55 minutes. The cake might be still a bit gooey in the center.

Cool completely in the tin before icing with

Chocolate Ganache

1 cup of cream (or Coconut cream)

1 cup of Chocolate (min. 70 % Cocoa)

Heat cream in a pot until hot, but not boiling, turn heat off, add chocolate. Allow to stand for 3-4 minutes until chocolate melts and beat with a whisk until smooth.

Pour over cooled chocolate cake.