The addition of ground almonds sets this cake apart from others, and gives it a a rich and tender crumb. Serve warm with a dollop of cream for a truly luxurious pudding.
This was an easy cake to make. We were having guests for the evening and I decided to give this a whirl and it was fabulous. I would like to try it with another sugar substitute like agave or coconut sugar to see what it tastes like but I would say give this a go and don't over cook it. Be sure to take it out of the oven when the cake lightly sticks to the skewer. Three days later, it's still moist and scrummy. Enjoy, we did! - 14 Dec 2010 (Review from Allrecipes UK | Ireland)
Used different ingredients. used milk chocolate instead of the plain stated. Also added cocoa powder in replace of some of the ground almonds - 15 Apr 2010 (Review from Allrecipes UK | Ireland)
I made this cake last Sunday, 1 st attempt at a Gluten Free Cake, wow it is amazing, to quote one friend; "wow I'd never think that was gluten free cake, yummy. Thank you for sharing this recipe. - 21 Apr 2012 (Review from Allrecipes UK | Ireland)