90 grams butter
2/3 cup caster sugar
5 eggs, separated
75 grams dark chocolate, melted
2 tablespoons brandy
About ½ cup ground almonds
¼ cup fresh breadcrumbs
FOR THE TOPPING
100 grams dark chocolate chopped
2 tablespoons golden sugar syrup
15 grams butter
2 tablespoons, finely chopped almonds
-Preheat oven to 180* C.
-Grease a 9 inch Cake tin with a removable base.
-Cream butter and sugar. Add egg yolks one at a time, beating well after each addition. Beat in melted chocolate and brandy. Fold in ground almonds and breadcrumbs and mix well.
-Whisk egg whites until soft peaks form. Fold into chocolate mix. Spoon mix into a greased tin; Level the top. Bake for 30 to 35 minutes.Cool on wire rack.
-For the topping: Combine chocolate, syrup, butter and cream in a small saucepan. Heat gently, stirring until both chocolate and butter have melted and the mixture is smooth.
-Stir in the almonds. Spread the topping over the torte.