- 200g unsalted butter
- 200g bar dark chocolate, 70% cocoa, chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g golden caster sugar
- 50g plain flour
- 50g ground almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- cocoa powder, for dusting
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.
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.
Serving suggestionsTry with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.