Ingredients
Ganache
Method
1.Preheat oven to 150°C (130°C fan-forced). Grease a deep 22cm-round cake pan and line base with baking paper.
2.Combine chopped chocolate and water in small saucepan. Using a wooden spoon, stir over low heat until chocolate melts. Remove from heat.
3.In a small bowl, beat butter and sugar with electric mixer until combined. Add eggs, one at a time, beating until combined. (Mixture will curdle at this stage but will come together later.)
4.Transfer mixture to large bowl. Using a wooden spoon, stir in sifted flour, cocoa, almond meal and warm chocolate mixture. Mix well, pour into prepared pan.
5.Bake about 1 hour and 10 minutes. Stand cake 10 minutes then turn onto wire rack; turn cake top-side up to cool.
6.To make ganache, place chocolate and cream in small heatproof bowl. Stir with a wooden spoon over a small saucepan of simmering water (bowl must not touch water) until chocolate melts.
7.Using a serrated knife, split cold cake in half; sandwich layers with jam. Place cake on wire rack over tray. Using a metal spatula, spread a thin layer of ganache over cake.
8.Heat remaining ganache over saucepan of simmering water, stirring, until of pouring consistency, then strain into a medium jug or bowl. Using metal spatula and working quickly, pour ganache over cake, smoothing it all over top and side. Stand at room temperature until ganache sets.
