200g Dark Chocolate
125 g Butter
1 tsp Vanilla
4 Eggs – seperated
½ c Sugar
1C (125g) Ground almonds
½ C Castor Sugar

Topping and Sauce

1 375g packet of Dark Chocolate Melts
300ml Cream

Method

Melt chocolate and butter  in a microwave bowl on medium, stirring often.  Stir in egg yolks and vanilla.  Then add half cup of sugar and the ground almonds.  In a separate bowl, whisk egg whites until thick and foamy. And slowly beat in the caster sugar.  Fold this thick glossy meringue mixture into the chocolate mixture.  Pour into a greased and baking paper lined 20cm spring form cake tin.  Bake 180ºc  for 55 – 60 minutes.  Don’t worry if the cake rises up then cracks and sinks down as this is normal.  Cool in the tin, do not remove

Topping Method

In a large microwave bowl, heat chocolate and cream together and stir until well combined.  Pour ¾ of the mixture over the cooling cake still in its spring form tin.  Cool, then chill or freeze at least 4 hours to set solid.  The remaining topping mixture can be stored in a small jug in the fridge where it will set solid, but it can be microwaved to melt and drizzled over the torte or be used on icecream