Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1 3/4 cup caster sugar
- 1 1/2 cup frozen Australian potato minis
- 3/4 cup thickened cream
- 1/2 cup full cream milk
- 200grams unsalted butter
- 2teaspoons vanilla extract
- 1teaspoons instant coffee
- 6 chocolate stars
- 200grams dark chocolate melts
- 3/4 cup almond meal
- 3 large eggs, lightly beaten
- 2/3 cup baking cocoa
Nutrition per serving
2270kJ / 542Cal
2270 Kilojoules or 542 Calories
26% of daily energy intake*
Protein
8.1grams
Fat
30.9grams
Carbs
57.4grams
Sugars
42.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 170°C (fan forced). Grease and line a deep 20cm cake tin with baking paper.
Step 2 of 5
Combine dark chocolate melts, butter, caster sugar, 1/2 cup (125ml) hot water and instant coffee in a large saucepan over a low heat until smooth and melted. Set aside and allow to cool.
Step 3 of 5
Add eggs, vanilla extract and mix until just combined. Sift over self raising flour, cocoa, and almond meal and mix until there is still a few streaks of flour. Add milk and mix until combined.
Step 4 of 5
Bake in preheated oven for 1 hour and 15 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.
Step 5 of 5
For the ganache, place 290g of Dark Melts in a heatproof bowl and set aside. In a small saucepan over a low heat, gently bring 180ml cream to a simmer. Pour over chocolate and allow to sit for 4 minutes before stirring until smooth. Allow to cool to room temperature and thicken to a spreadable consistency before spreading over cooled cake. Top with chocolate stars.
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