For the cake:
260g of Chulucanas dark chocolate
250g unsalted butter
6 eggs
175g raw cane sugar
100g ground almonds
To serve:
300ml double cream or whipping cream
200g of your favourite berries, strawberries cut inn half, raspberries, blueberries
25-cm springform cake tin or traditional copper jelly mould
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES