Dark chocolate ganache
Dark chocolate glaze
1.Preheat oven to 170°C/335°F.
2.Grease two 22cm (9-inch) round closed springform tins; line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
3.Separate eggs, chop butter. Break chocolate into large heatproof bowl; add butter, sugar and brandy. Stir over large saucepan of simmering water until smooth. Remove from heat; fold in almonds, flour and yolks.
4.Beat egg whites in large bowl with electric mixer until soft peaks form. Fold whites into warm chocolate mixture, in two batches. Pour mixture evenly into pans; bake about 45 minutes. Cool cakes in pans.
5.Make dark chocolate ganache: bring cream to the boil in medium saucepan; remove from heat. Break chocolate into pan; stir until smooth. Stand ganache about 15 minutes or until spreadable.
6.Using serrated knife, split cakes in half. (Reserve one of the bottom cake halves to use as the top). Place one top cake layer, cutside up, on sheet of baking paper; spread with 2 tablespoons of ganache.
7.Top with another cake layer, cut-side down. Repeat layers, finishing with reserved cake. Spread remaining ganache all over cake. Place on tray; refrigerate about 15 minutes or until ganache is firm.
8.Next make dark chocolate glaze. Combine chocolate, butter and oil in a small saucepan over hot but not boiling water, until mixture is melted.
9.Place cake on wire rack over tray; pour glaze over cake. Refrigerate until set.