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1
Preheat oven to 150'C.
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2
Place your crushed Tennis Biscuits into a bowl. Add the Amarula until the mixture is thoroughly coated but not too soggy.
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3
Place on a baking sheet and pop into the oven for 30 minutes or until the crumble has completely dried out.
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4
While this is baking, place the slivered almonds in a pan and toast until lightly golden.
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5
Remove from the heat and transfer to a cool bowl.
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6
Melt the Bar-One in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth and remove from the heat.
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7
Beat the egg yolks with half the icing sugar and granulated sugar until light in colour and thick in consistency.
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8
Beat in the vanilla essence, melted butter and chocolate.
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9
Sift in the flour, cornflour and fold well into the mixture.
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10
Whisk the egg whites in a separate bowl to stiff peak.
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11
Slowly incorporate the remaining icing sugar, tablespoon by tablespoon, maintaining the peak of the egg white mixture.
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12
Carefully fold into the chocolate mixture.
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13
Pour into a greased, 20cm springform pan.
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14
Pop into the oven and bake for 35-40 minutes. The cake should form a beautiful flaky crust on top while remaining moist and light in the middle.
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15
While the cake is baking melt the Bar-One for the sauce in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth, slowly stir in the cream and remove from the heat.
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16
When the cake is done, allow it to stand for a few minutes before turning out onto a cooling rack.
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17
Place onto a serving plate or cake stand, top with the Amarula and Tennis Biscuit crumble, the toasted slivered almonds and drizzle generously all over with the sticky Bar-One sauce - delicious!
