Ingredients:
• 75g / 2.5oz / 1/3 cup – Butter
• 75g / 2.5oz / 1/3 cup – caster (superfine) Sugar
• 2 eggs, lightly beaten
• 1.5 tsp – baking powder
• 25g / 1oz / 1.5 cup – cocoa powder
• 50g / 1.5oz – ground Almonds
• For chocolate truffle:
• 350g / 12oz – dark chocolate
• 100g / 3.5oz – Butter
• 300ml / 1.5 pint / 1.5 cups – plain cake crumbs
• To decorate:
• cape gooseberries (ground cherries)
• 50g / 1.5oz – dark chocolate, melted
Method:
- Lightly grease a 20cm/8-inch round springform tin (pan) and line the base.
- Beat together the butter and sugar until light and fluffy.
- Gradually add the eggs, beating well after each addition.
- Sieve (strain) the flour, baking powder, and cocoa powder together and fold together with the ground almonds.
- Pour into the prepared tin (pan) and bake in a preheated oven at 180 degrees C/350 degrees F for 20 to 25 minutes or until springy to the touch.
- Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely.
- Wash and dry the tin (pan) and return the cool cake to the tin (pan).
- To make the topping, heat the chocolate, butter, and cream in a heavy based pan on low heat and stir until smooth.
- Cool and then chill for 30 minutes.
- Beat well with a wooden spoon and chill for another 30 minutes.
- Beat the mixture again, then add the cake crumbs, beating until well combined.
- Spoon over the sponge base and chill for 3 hours.
- Meanwhile, dip the cape gooseberries (ground cherries) in the melted chocolate until partially covered.
- Leave to set on baking parchment. Transfer the cake to a serving plate and decorate with cape gooseberries (ground cherries).