Chocolate and Almond cake

Honestly, there has been so much of yumminess about of late, that I just cannot seem to get the time to try everything. Case in point, Sugar Slut's Honey and Almond Cake. It looked so divine and so 'gotta have it' that well, I couldn't resist. And today, that's exactly what I made, well almost. Now is about a good time know this about me, but I absolutely detest making short runs to the supermarket. I mean, I do go grocery shopping, but once a week or once in two weeks is all the shopping I can take at a time.Why am I saying all this? Well, it was only after I began get the ingredients together that I realized that I was short of honey and so, I decided to improvise. Yet again. Instead of honey, I used chocolate and the result was, thankfully not disappointing.Not that you can ever go wrong with chocolate. The best part about the cake is its understated sweetness. Its such a perfect companion to your tea and nothing about this cake is overpowering. Its harmonious, if you know what I mean. However, from the aesthetic point of view, I think the Honey and Almond cake kicks the Chocolate and Almond cake's rear! Perhaps I should have put some sorts glaze on the cake to mimic the honey effect. Anyways,

Here are the things you need,

• 1/2 a slab of chocolate (about 125 grams)
• 1/2 cup sugar
• Juice of 1 lemon
• 100 grams of butter (close to a stick)
• 1 1/2 cups of flour
• 2 tsp baking powder
• 1 cup of almond flakes
• 2 eggs
• 1 tbsp milk (only if necessary)

Method:

1. Preheat the oven to 170 degree Celsius. 
2. In a pan, gently simmer the chocolate, sugar, lemon juice and butter until it forms one smooth mixture.
3. Then remove from heat and quickly add the eggs one by one, whislt stirring well.
4. Then fold the sifted flour and baking powder mix into the egg mix
5. Once you've folded everything together, if the mix appears a tad too thick, then add about 1 tbsp of milk to it to slightly smoothen the batter, otherwise, omit the milk.
6. Now pour half the batter to a buttered cake tin and then stop to sprinkle some almond flakes.
7. Pour the remaining batter on top and sprinkle some on almond flakes and bake for about 30-35 minutes.
8. Serve!!

Note:

My batter required the addition of milk because it was a tad too thick for my liking, perhaps because I used a special edition Brazilian chocolate bar which had a sticky consistency. Like I've mentioned above, check if your cake batter really needs the milk before adding it.