Very dense but very moist. Fabulous served any time of day, especially as a midnight snack.
200g butter, salted
300 g 50% dark chocolate
1/4 c cocoa, I used dutch processed for a richer cake
1 teaspoon vanilla extract
1 c caster sugar
3 large eggs, lightly beaten
3/4 c plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 c slivered almonds
3 tbsp sesame seeds
Preheat oven to 160 degrees. Grease and line a 22cm cake tin. Set aside
Heat water in a small pot. Bring to a gentle simmer.
In heat proof bowl add butter and chocolate. Place over the simmering water and stir until melted and smooth. Remove from the heat.
Stir in cocoa, vanilla and sugar.
Stir in the eggs.
Fold in flour, baking powder and soda.
Pour into greased tin.
Sprinkle over the almonds and sesame seeds.
Bake for 60 minutes or until skewer comes out clean.
Allow to cool slightly before removing from tin and slicing.
I made this for a small dinner party and served it with rich chocolate sauce and vanilla ice cream.