Chocolate almond cake with ganache and berries

A wonderfully delicious and gluten-free chocolate almond cake with lots of berries on top. Pure pleasure!

Chocolate almond cake with ganache and berries
4 servings

Chocolate almond cake:
60 g butter
60 g dark chocolate, preferably Guanaja 70% from Valrhona
50 g sugar
1 egg
50 g almond flour

Ganache:
50 g dark chocolate, preferably Guanaja 70% from Valrhona
50 ml heavy cream

Berries

Chocolate almond cake:
Melt the butter in a small saucepan. Finely chop the chocolate and add it to the melted butter. Remove from heat and stir in the chocolate. Cool slightly down and then add the egg. Finally fold in the almond flour. Pour the chocolate cake batter into a buttered springform pan (12 cm) with the bottom lined with parchment paper. Bake the cake in the oven at 180 degrees Celsius for about 20 minutes. Cool down the cake and let it chill in the fridge for 4-5 hours or over-night before serving.

Ganache:
Finally chop the chocolate and place it a bowl. Bring the cream to boiling point in a small saucepan and pour over the chocolate. Rest for two minutes before stirring with a spoon from the center in circular movements until the ganache is silky smooth. Keep the ganache in the fridge for 1 hour before putting it on the cake.

Add the berries on top and ENJOY <3