Bitter chocolate, almond and dulce de leche cake

Fudgy, decadent and an Easter treat for the chocolate lover.

Ingredients

¼ cup	Whole almonds
1 ¾ cups	Caster sugar
⅔ cup	Dark cocoa powder
½ cup	Plain flour
1 tsp	Baking powder
4	Large eggs, lightly beaten
1 tsp	Vanilla extract
250 g	Butter, melted
1 cup	Dark chocolate, (about 100g)
½ cup	Dulce de leche, store-bought

Directions

1. Heat the oven to 160C. Line a 20cm square cake tin with baking paper overlapping on all sides. Use 2 pieces of baking paper if needed.
2. Place the almonds on a baking tray and place in the oven to toast for a few minutes. You will smell them toasting. Remove, leave to cool a little, then roughly chop.
3. Place the sugar in a large bowl, then sift in the cocoa powder, flour and baking powder. Make a well in the centre and pour in the eggs, vanilla extract and melted butter. Stir with a spatula to combine. Fold through the chocolate and almonds.
4. Dollop teaspoonfuls of the Dulce de Leche over the mixture then drag a knife through each to swirl it.
5. Place in the oven. Check after 45 minutes and if the centre is still wobbly then continue to bake. It may take up to 1 hour to bake. Remove from the oven and leave to cool before removing from the tin.
6. Cut into small squares for serving. Store in an airtight container.