Preheat oven to 180ºC.
Prepare a loose bottom cake tin by spraying it with Spray ‘n Cook.
Break 200g of chocolate in smaller blocks and together with the butter, melt in a glass bowl over simmering water.
Leave it to cool slightly.
Beat the egg yolks and ½ of the sugar in your mixer until it becomes pale in color and increase in volume.
Add the butter and chocolate to the egg mixture and mix through.
Sprinkle the almond flour over the top and fold in.
Add the ClemenGold puree and fold in.
Whip the egg whites, cream of tartar and the other half of the sugar until it forms stiff peaks.
Fold the beaten egg whites into the batter and lastly add the vanilla extract.
Pour the batter into the prepared cake tin and bake for 35-40 minutes and leave in the oven overnight. Chocolate dipped ClemenGolds:
Preheat oven to 80ºC.
Slice the ClemenGold in thin slices and place on a baking sheet that you have sprayed with Spray ‘n Cook.
Dry the slices for about 1 hour or however long it takes to dry out. (it depends on how thick your slices are)
Allow the slices to cool.
Break the chocolate in blocks and melt over simmering water.
Dip each slice in chocolate ( I only dip the one half).
Remove the cake from the tin and decorate with the ClemenGold Slices.Recipe reprinted with permission of MyEasyCooking. To see more recipes, click here.