Chocolate Macaroon Cake - cooking recipe

Ingredients

125 g butter, softened
450 g dark chocolate, roughly chopped
150 g caster sugar
4 None eggs, separated
100 g plain flour
50 g ground almonds
1 1/4 tsp baking powder
275 ml whipping cream
11 None macaroons, 8 halved, 3 crumbled

Preparation

Preheat the oven to 300\u00b0F. Grease and flour a 10 inch springform cake pan. Melt the butter, half of the chocolate and 1/3 cup sugar in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the egg yolks.
In a bowl, mix the flour, almonds and baking powder. Beat the egg whites until they form stiff peaks, gradually adding 1/3 cup sugar and a pinch of salt. Gradually fold the flour into the chocolate mixture, alternating with the egg whites, until all are incorporated. Spoon into the pan and smooth the top. Bake for 30-40 mins, until a skewer comes out clean. Remove from the pan and cool on a wire rack.
Meanwhile, to make the frosting, gently heat the cream and remaining chocolate in a saucepan, stirring until the chocolate is melted. Pour into a bowl and chill for 3 hours.
To assemble, spread the frosting all over the cake. Press the macaroon halves around the edge of the cake and sprinkle the crumbled macaroons on top.