Flourless Choc Gateau

I started to search for a good cake or cookie recipe since I bought a packet of ground almond. I found this recipe from Happy home baker whom I often refer as her blog is very nicely done and recipes shared by her are good.
This cake is one of hubby and daughter's favorite.
Although the recipe called for the use of 60-70% of dark chocolate, I tried by using Hershey bars with about 40-45% for the cake as well as ganache and it turned out superb. I was kind of worried at first that it may be too sweet but then it turned out perfectly well.

Ingredients:

150g dark chocolate, broken up ( can use Hershey baking choc) 

75g golden caster sugar (I used light brown sugar)

150g unsalted butter, diced

1 tablespoon runny honey

4 large eggs, separated

200g ground almonds (almond powder)

75ml milk (I used low fat fresh milk)

chocolate ganache:

100g dark chocolate, chopped 

1/2 cup heavy cream (preferably thickening cream) or Nestlé single cream

Method:

Line the base of a 20cm cake pan (with removable base) with parchment paper, grease the sides with butter and set aside.

Separate egg yolks from whites when the eggs are still cold. Set aside to bring to room temperature.

Place chocolate, sugar, butter, honey in a bowl set over a pan of simmering water. Stir frequently till the ingredients melted. Let cool.

Transfer to a large bowl. With a manual whisk beat in egg yolks and ground almonds, then stir in the milk. (Just a few stir should get everything incorporated. The mixture will be rather thick at this stage.)

In a clean, dry, grease free mixing bowl, with an electric mixer, whisk egg whites until stiff. With a spatula, Fold In the beaten egg whites in 3 separate additions, into the cake mixture. (Ensure all the whites are fully incorporate into the cake mixture after every addition.)

Pour batter into prepared cake pan (the final batter will be less thick). Give the pan several sharp taps on a work top to bring up any air bubbles that may be trapped in the batter.

Bake in a pre-heated oven at 170 degC for 35-40mins, until a skewer inserted into the centre comes out clean. Kym note: I baked for 55 minutes with foil to cover surface at around 30 minutes. 

Remove from oven, let cool in the pan for about 1omins. Run a thin-bladed knife along the sides of the pan, unmold and cool right-side up.

Dust with cocoa powder before serving. Alternatively, if desired, spread with chocolate ganache. To make chocolate ganache: bring the heavy cream to a boil, remove from heat and add in chopped chocolate. Stir till chocolate is melted. Let cool for a few mins and spread over the cake.