Recipe Cook Time
|:||45 Minutes + Time to cool|
Line the bottom of a 7-inch cake tin with parchment paper.
Melt chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar, salt and almonds and reduce heat to low. Now add cocoa powder and stir.
Remove pan from heat. Whisk in eggs, one at a time. Give the mixture a good whisk until it looks smooth and glossy and pour vanilla essence in the end.
Pour batter into prepared pan. In a heated cooker pour sand to about 1/4 th the depth and cover with foil. Place the cake pan in the cooker and cover the lid for about 30 minutes.
In case you want to bake this cake in an oven. Bake it for 25 minutes at 180 degrees C.
The center of the cake should be just firm to the touch. Leave the cake to cool down completely (About 2 hours).
Glaze with chocolate ganache.
For the chocolate ganache:
Boil the cream. Pour it over the chopped chocolate and mix it till the chocolate melts completely. Your ganache is ready!