Directions

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1. Preheat the oven to 170°c & spray a cake tin with a little spray oil.

2. Melt the Chocolate with 100ml of the milk over a double boiler

3. In a separate bowl, add the Eggs, 200ml milk, whisk together with the Sugar

4. Add the cocoa powder, flour, almond meal, baking powder, & melted butter

5. Pour into your cake tin & bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.

6. Add the vanilla & then add the chocolate & milk mixture.

7. Whisk together until a smooth batter forms

8. Once cooked allow to cool completely before icing.

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1. Add the sugar and water to a pot & bring it to the boil, cook to 118 degrees on a thermometer & set aside

2. Slowly add in the sugar syrup until all incorporated, whisk on high speed until the mix becomes thick & room temp

3. Add the egg whites to a bowl of a Stand mixer & whip until soft peaks

4. Slowly add in the Butter, a few pieces at a time until all the butter is mixed in

5. Add the chocolate slowly while whisking, until all the chocolate is incorporated

6. cover the cake with the frosting & allow to set in the fridge