225 gram dark chocolate
225 gram cannabis butter
345 gram caster sugar, plus an extra pinch
6 eggs, separated into yolks and whites
145 gram soft white breadcrumbs
30 gram plain flour
4 teaspoon vanilla essence
120 gram ground almonds
85 gram cocoa powder
225 gram icing sugar
130 gram cannabis butter
6 tablespoon water
170 gram caster sugar
Preheat the oven to 160°C and grease & line a 24-cm round cake tin. Melt the chocolate in a double boiler for the space cake or in a bowl placed over a pan of boiling water. Thereafter, you need to cream the cannabis butter with 345 gram sugar, until pale and softened. In a different bowl, whip the egg whites with a pinch of sugar until it gets stiff but not dry. Now, fold into the cake mixture and pour into the prepared cake tin. You now need to bake it for an hour until it gets firm.
For icing purposes, you need to sieve the cocoa and icing sugar into a bowl. After this, warm the cannabis butter, water, and sugar in a microwave or double boiler and simmer until the sugar has dissolved. Add the liquid to the dry mix and combine until it gets thick. The last step is all about spreading the icing over the cooled hash cake.