Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease deep 22cm-round cake pan; line base and side with baking paper.
2.Stir chopped chocolate and butter in small saucepan over low heat until smooth; cool to room temperature.
3.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Transfer to large bowl; fold in chocolate mixture, almond meal, flaked almonds and grated chocolate.
4.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
5.Bake cake about 45 minutes. Stand in pan 15 minutes before turning, top-side up, onto wire rack to cool.
6.Meanwhile, make dark chocolate ganache. Stir chocolate and cream in small saucepan over low heat until smooth.
7.Spread ganache over cake, decorate cake with Vienna almonds; stand 30 minutes before serving.
