Chocolate Chip Cake

Preheat the oven to 175C (350F), then butter and flour a medium sized loaf tin (21x11cm/8x4inch).

Using a stand mixer or hand beater, beat the butter and sugar at medium speed until light and fluffy. Add 1 egg at a time and mix well with each addition. Add the vanilla extract and mix well.

Prepare the dry ingredients. Place the flour, chocolate chips and almond meal into a medium sized mixing bowl and mix well with a whisk.

Add half of the flour mixture into the wet ingredients and gently fold in. Add the cream and mix until just incorporated. Fold in the remaining flour mixture and add the cream and mix. Place the cake batter into the prepared baking tin.

Bake for around 40 minutes or until a skewer comes out clean. Transfer to a cooling rack. Serve at room temperature. Store in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.

Place 50gr of chocolate in a heatproof bowl and microwave in 30 seconds bursts. Mix well before microwaving again. When the chocolate has fully melted, place the chocolate into a small Ziploc bag. Cut one small end off the bag and drizzle the chocolate over the cake.