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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

  • STEP 2

    Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

RECIPE TIPS
SERVING SUGGESTIONS

Try with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.

Goes well with

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A star rating of 4.8 out of 5.73 ratings
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