Gluten Free Chocolate Indulgence Cake

• 5 oz dark chocolate, chopped
• 12 tbsp butter, chopped
• 1/3 cup cocoa powder, mixed with 1/3 cup boiling water until smooth
• 1 1/3 cups brown sugar
• 1 cup ground almonds
• 4 None large eggs, separated
• 20 None Ferrero Rocher chocolates
• None None FOR THE CHOCOLATE GANACHE
• 2/3 cup heavy cream
• 7 oz dark chocolate, finely chopped
• 2 shots espresso
• None None FOR THE SPUN SUGAR
• 3/4 cup granulated sugar

1. Preheat oven to 350u0b0F. Grease an 8 inch springform pan and line with parchment paper.
2. Gently melt chocolate and butter over low heat. Transfer to a large bowl and stir in cocoa mixture, sugar, ground almonds and egg yolks. Beat egg whites to soft peaks then fold in. Transfer to prepared pan and bake for 1 hour 15 mins, or until a skewer inserted in the center comes out with moist crumbs attached. Let cool in pan for 15 mins then remove sides of pan and let cool.
3. Meanwhile, to make the chocolate ganache, scald heavy cream. Add chocolate and stir until smooth. Stir in espresso then let stand at room temperature for 1 hour, stirring occasionally, or until cool and thickened slightly.
4. Spread 3/4 of the ganache over cooled cake. Arrange chocolates over cake then drizzle with remaining ganache.
5. To make the spun sugar, stir sugar and 1/4 cup water in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, for 4-6 mins, or until syrup is a light golden color and reaches 329u0b0F. Remove from heat and let bubbles subside. Line a baking tray with parchment paper. Dip 2 forks into caramel. Quickly pull forks back and forth against each other to make thin strands of caramel over prepared pan. Let cool.
6. Carefully transfer spun sugar to cake just before serving.

chocolate, butter, cocoa powder, brown sugar, ground almonds, eggs, rocher chocolates, ganache, heavy cream, chocolate, shots espresso, sugar, sugar

Taken from recipes-plus.com/api/v2.0/recipes/34258 (may not work)