16 Portions
• 6 eggs
• 150 g caster sugar
• 15 ml baking powder
• 50 g cocoa powder
• 5 ml bicarbonate of soda
• 200 g ground almonds
• 3 cardamom pods, ground
• zest of 2 large lemons
ICING
• 100 ml milk
• 100 g dark chocolate with 85% cacao, roughly chopped
Preheat the oven to 180ºC. Whisk the eggs and caster sugar together until light and creamy. Set aside. Sift the baking powder, cacao and bicarbonate of soda together. Add almonds and cardamom to the dry ingredients. Fold into the egg mixture. Add lemon zest and mix. Line a 25 cm x 25 cm cake tin with baking paper and spray with non-stick spray. Pour batter into the tin. Bake for 25 – 30 minutes, or until a cake tester comes out clean. While the cake is baking bring the milk to the boil and pour it over the chopped chocolate. Stir until it forms a smooth mixture and cool until thick and creamy. Tip out the cake and allow to cool. Cut. Pour over the chocolate mixture and serve.