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You'll love the Ultimate One-Bowl Chocolate Dessert Cake.
Preheat oven to 170°C (325°F).
Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
Add the sugar, flour, milk and almond meal and mix to combine.
Add the eggs and mix well.
Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper.
Cover the tin with aluminium foil and bake for 40 minutes.
Uncover and cool in the tin.
Dust with cocoa and serve with cream and berries.
The desired consistency of this cake is very fudgy. It is recommended to use a chocolate with 40% - 60% cocoa solids and to leave in the fridge until cold, as this is a dessert cake that needs to “set”.
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