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For the cake:
100 g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz cocoa (unsweetened chocolate) powder
50 g/2 oz ground almonds
150 ml milk
60 ml/4 tbsp golden (light corn) syrup
For the icing (frosting):
100 g/4 oz/1 cup plain (semi-sweet) chocolate
25 g/1 oz/2 tbsp butter or margarine
8 whole almonds |
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Method:
To make the cake, cream together the
butter or margarine and sugar until light and fluffy. Gradually beat
in the eggs, then fold in the flour and cocoa, followed by the ground
almonds. Stir in the milk and syrup and beat until light and soft.
Spoon into a 20 cm/8 in microwave dish lined with clingfilm (plastic
wrap) and microwave on High for 4 minutes. Remove from the oven, cover
the top with foil and leave to cool slightly, then turn out on to a
wire rack to finish cooling.
To make the icing, melt the chocolate and butter or margarine on High
for 2 minutes. Beat well. Half-dip the almonds in the chocolate, then
leave to set on a piece of greaseproof (waxed) paper. Pour the
remaining icing over the cake and spread over the top and down the
sides. Decorate with the almonds and leave to set.
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