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1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Per serving for eight

401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, salt 0.66 g

Latest comments and suggestions

• Adriana

  03 November 2007

  Adriana commented on this recipe

  Can this be made a day in advance? Do you need to keep it in the refrigerator? Thanks. I'm planning to make it as a birthday cake for a friend and one of the party cannot eat wheat so this will be a perfect treat for everyone.

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• Helen

  09 November 2007

  Helen commented on this recipe

  I made this for a family gathering to celebrate my daughter's birthday. She is a chocoholic and thoroughly enjoyed it, as did my daughter in law who is gluten intolerant. My grandaughter, aged 2 years, was sorry she was only allowed a taste! It is very rich and no-one could manage a second piece. My daughter and her husband took the leftovers home so I never did get the chance of seconds! I'll have to make it again.

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• Adriana

  11 November 2007

  Adriana rated and commented on this recipe

  

  Birthday cake was a success! Very rich and totally delicious. Perhaps next time I'll be a bit more generous with the amount of alcohol in it as I felt it needed a little kick.

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• annie

  03 December 2007

  annie commented on this recipe

  can freeze for 1 month - no flour/wheat

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• food

  28 December 2007

  food commented on this recipe

  this was fantastic I made individual cakes in muffin cases for my godsons wedding they when down a treat especially his mum who is gluton intolerant

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• fi

  14 March 2008

  fi commented on this recipe

  Truly delicious! I didn't have enough ground almonds so used 40g SR flour. Doesn't need any decoration other than cocoa, would be too rich

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Ingredients

• 100g butter , diced, plus extra for greasing
• flour , for dusting
• 140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
• 6 large eggs , separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

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Difficulty and servings

Cuts into 8-10 slices

Preperation and cooking times

Prep 20 30 mins

Cook 35 mins

Ingredients

• 100g butter , diced, plus extra for greasing
• flour , for dusting
• 140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
• 6 large eggs , separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

Per serving for eight

401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, salt 0.66 g

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