For Cake:. Preheat oven to 180C. Lightly grease an 8-inch square or circular pan.

In a medium sized, microwave-safe bowl, melt together dark chocolate and butter, stirring every few seconds until mixture is smooth.

In a large bowl, combine sugar and eggs and beat at medium-high speed until mixture is fluffy and has doubled in volume, about 3 minutes. Beat in vanilla and salt.

Stir in the chocolate mixture, then sift in the amaranth flour and stir it in until no streaks of flour remain visible and batter is uniform.

Pour batter into prepared pan.

Bake for 40-45 minutes, until cake is set and jiggles only slightly when the pan is gently shaken. Allow to cool completely before slicing. Cake may fall as it cools.
This cake is tasty as it is. Below are the additional steps to take it to another level!

For Ganache: Keep the chopped chocolate in a bowl. Heat the cream and por it onto the chocolate. Stand 5 in and gently stir to melt and mix.
Cool to get a smooth ganache.

For custard: Take a heavy bottom pan and pour the milk. Then add the cornflour, sugar and vanilla and stir to completely dissolve without lumps.
Turn on the heat and bring the milk to boil at medium flame, constantly stirring with wire whisk.
When it starts to boil, add the cream, mix and turn off the flame. Let this cool down a bit. You can make this smooth and lumpfree using an impression blender.

Assembly
1.Cool the cake. Poke holes evenly throughout the surface if the cake.
2. Pour the ganache over the cake to cover completely. It should fill up the holes evenly.
3. Keep this in fridge and cool completely.
4. Pour the vanilla pudding over this cake. Don't prepare the pudding much earlier as it might get set and won't be pourable and evenly set over cake.
5. Place the chocolate barks/shavings on top.
6. Dust the top with cocoa powder.
Enjoy this delicious cake.