Ingreadient :

• 8 medium eggs
• 250g caster sugar
• 250g plain flour
• 50g melted butter
• 50g cocoa powder sifted
• 8 medium eggs
• 250g caster sugar
• 250g plain flour
• 50g melted butter
• 50g ground almonds
• 400ml double cream, whipped
• 4 tbs Amaretto
• 200g dark chocolate
• 200ml double cream
• 25g butter
• Gold spray

Direction :

1. Pre heat the oven to 180c.
2. Grease trays lightly with butter and line the base with baking parchment paper.
3. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage, fold in the butter and flour and cocoa for the chocolate cakes. Repeat the process for the almond cakes.
4. Divide the mixture evenly between the 2 trays, pop onto a baking sheet and bake for 20 minutes. Cool in the tins for 5 minutes then pop onto a cooling rack.
5. Using a 20cm round tin, cut out circles, whip the cream to soft peaks then sprinkle  the amaretto. Layer up the cake and cream alternating the cakes. To make the icing, melt the chocolate and cream together, finish with butter, pour all over the cake and set. Spray with gold spray.