• Set the oven to 160 C / 320 F
• Line a round 24 cm /10 in tin with a removable bottom.
• Put the sugar and eggs in to a stand mixer and beat while you prepare the other ingredients.
• Melt the butter and chocolate in a bowl in the microwave for 1 minute or over a double boiler. Set aside to cool slightly
• Mix the almond meal and cocoa getting rid of any lumps.
• When the eggs and sugar look thick and doubled in volume, stop the mixer and add the chocolate butter mixture and almond cocoa mixture and beat together till combined.
• Pour this into the cake tin and level off. It is a thick mixture and will need a spatula
• Bake for approximately 30 minutes depending on your oven. Test with a skewer at 30 minutes. The skewer should come out with a little bit of damp chocolate ( better under done). If it needs a little more time allow 5-10 minutes.
• Makes approximately 9 slices

To make the sauce

• Have all of the ingredients ready and to hand. That means the butter chopped and the cream measured out
• Put the sugar in a heavy bottomed sauce pan with 2 Tablespoons of water. Heat on medium to high till all of the sugar is dissolved swirl a little but don't stir. If some of the sugar sticks to the sides add a Tablespoon more water.
• Continue heating till the sugar is liquid and starts to turn golden. It needs to be nicely golden before you turn it off and add the cream
• Once golden it will darken quickly so turn off and add the cream. It will bubble a lot. Stir with a whisk. Put the pot back onto very low and gradually stir in the butter letting it bubble a little. Take off the heat.
• Add 1/2 the salt stir and taste and then the rest if you want more. Cool the pan down by dipping the base into some cool water. Add the extra water if you want a thinner sauce.
• The chocolate bombs are a gluten free cereal. One you pour the caramel over the cake to serve sprinkle with chocolate bombs and grated chocolate.