Topping

150 g 70%-cocoa best quality chocolate, melted

1 cup (250 ml) cream

Preheat the oven to 180 °C. Grease a 23 cm loose-bottomed springform baking tin.

Melt the chocolate in a double boiler.

Cream the butter and sugar together. Mix in the vanilla extract. Beat in the eggs, one at a time. Gently fold in ground almonds and cornflour, and then melted chocolate, and mix until well combined. Pour mixture into prepared baking tin and bake for 50 minutes. Cool on a rack.

Remove from the tin and place on a cake plate. Mix the melted chocolate and cream together and spread over the cake. Decorate with chocolate-dipped roses.

Tips

To make chocolate-dipped roses, clean roses and dip them into melted and cooled chocolate. Chill on greased baking paper until set.