Ingredients for a 23cm springform pan
For the Cake:
170g unsalted butter
280g dark chocolate, chopped
1/2 cup good quality cocoa powder
6 tablespoons Creme de Cassis liqueur
1 teaspoon vanilla extract
5 large eggs, at room temperature
1 cup caster sugar
1/4 teaspoon fine sea salt
For the Glaze:
170g dark chocolate, chopped
1/4 cup thickened cream
2 – 3 tablespoons Creme de Cassis liqueur
1 teaspoon vanilla extract
Read the Instructions here