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Donna Hay Chocolate Cake

kept byOcean

The desired consistency of this cake is very fudgy. It is recommended to use a chocolate with 40% - 60% cocoa solids and to leave in the fridge until cold, as this is a dessert cake that needs to “set”.


125g butter, chopped
375g dark chocolate, coarsely chopped
1 cup (175g) brown sugar
¼ cup (35g) plain (all-purpose) flour, sifted
2 tablespoons milk
1 cup (120g) almond meal (ground almonds)
5 eggs
cocoa, for dusting



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