Lismore Chocolate Crunch Cake
Chocolate Crunch Cake Ingredients
For the base
- 150g Lismore Chocolate and Cardamom Biscuits
- 75g Butter - melted or very soft
For the cake
- 1 x tbsp Ground Almonds
- 300g 70% Dark Chocolate (chopped)
- 275 Caster Sugar
- 165 Salted Butter
- 5 x Eggs
- Cocoa Powder to dust
- Lismore Chocolate Apple Thins
- Cacao powder
- Gold Leaf
Preheat your oven to 180 C.
Butter an 8-inch spring form tin.
Blitz the Lismore Chocolate and Cardamom Biscuits until crumb like. Then add the butter and pulse again a few times. Press the crumbs into the base of the tin with your hands and pop them into the fridge to set for half an hour.
Melt the chocolate, butter, and sugar together and remove from the heat, allow to cool slightly.
Whisk up the eggs with the ground almonds and fold through the chocolate mix.
Pour this onto the biscuit base, pop it in the oven, and bake for 35/40 minutes or until set.
Carefully remove the spring form and allow the cake to cool. Then decorate as you wish.
We recommend mini Easter Eggs (if you have any), Lismore Chocolate Apple Thins, Cocoa Dust. If you're really fancy pants you could use some gold leaf as well!
Dessert Tip: For a clean and perfect slice it's always advisable to cut your cakes with a hot knife. So have a large pot of boiled water nearby and pop your knife in for 10 seconds or so before you slice