Dark chocolate and almond cake

Instructions

Preheat the oven to 160 ° C. Grease a large spring-form pan.

1 Cream the butter and sugar until pale yellow, smooth and fluffy. Add the egg yolks one at a time and mix well after each addition.
2 Break the chocolate into squares and melt over a bowl of hot water. Stir quickly when two thirds of the cubes are melted. Set aside to cool and beat the cooled chocolate with a hand mixer until lighter in color and fluffy. Stir into the egg mixture.
3 Mix with the ground almonds and add the cocoa, potato flour and baking powder. Add the orange juice and continue mixing.
4 Season the mixture with the liqueur, vanilla and orange peel.
5 Add the salt and cream of tartar to the egg white and beat until stiff peak stage. Fold the beaten egg whites into the cake mixture.
6 Spoon into the spring-form pan and bake for 40 minutes at 160 ° C. Turn the oven down to 140 ° C and bake for another 20 minutes or until a skewer comes out clean. Leave for 10 minutes in the pan before turning out.
7 Chocolate ganache. Prepare the ganache cake while baking. Melt the chocolate, butter and cream in a glass bowl over a saucepan of hot water.
8 Stir until smooth and pour over the cake. Decorate with roses also dipped in melted chocolate.