Dark Chocolate Tart

1 cup almond meal/flour

12 ounces dark chocolate (60%)
1 cup chopped almonds

1 1/2 cup butter, room temperature

1 tablespoon cointreau

1 teaspoon vanilla

4 eggs, room temperature

1/4 cup unbleached all-purpose flour

1/3 cup plain greek yogurt

Preheat oven to 200 F.

Combine chocolate, butter, cointreau, and vanilla essence in a bowl over a pot of boiling water to melt. Remove and beat in eggs, one at a time until well combined and smooth.

Fold the wet ingredients into the chopped almonds, almond meal/flour and flour to combine. Spoon mixture into a lined, deep, round, springform cake tin.

Bake for 30 minutes or until the top of the cake is set.  Remove from the oven to cool.

Frosting:

1/3 cup greek yogurt

1 cup dark chocolate

In a small heatproof bowl, combine the ingredients and whisk over a pot of boiling water until smooth and melted. Pour all over the cake and spread with a knife to fully coat. 

WARNING! This is an extremely rich and delicious tart!