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1
Preheat the oven to 170 degrees centigrade. While the oven is preheating, butter a brownie tin (28 X 18cm) and then sprinkle one tablespoon of almond meal round the pan so it coats the base and sides. This will help the cake slip out of the pan easier.
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2
In a bowl, combine flour, almond meal, sugar, salt, baking powder and cocoa powder. Whisk well to combine.
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3
In another bowl, combine oil, yogurt, eggs, melted chocolate, liqueur (if using) and vanilla extract. Whisk well to combine.
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4
Make a well in the centre of the dry ingredients and pour the yogurt-oil mixture into this centre. Combine with a whisk.
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5
Sprinkle crushed mints all over the cake batter and fold in, using a spatula.
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6
Pour into tray and bake in the middle of your preheated oven. You can check it/open the oven door after 18 - 20 minutes. Don't let bake loner than 20 - 22 minutes, or the cake will end up hard with super crusty edges...which you don't want!
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7
Remove from oven and let cook in tin for 5 - 10 minutes (on a wire rack). Then, run a spatula round the edge of the tin/cake to loosen. Place a plate over the top and tip out gently. Let cool before frosting (about 15 minutes).
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8
To make the inverted ganache, combine melted chocolate, Creme Fraiche or Sour cream, icing/confectioner's sugar and vanilla extract. Stir well to combine and then using a spatula, spread over the top of the cake. You could also garnish it with raspberries and mint. Enjoy with coffee...or hot chocolate
