Chocolate & Almond Cake

Serves 6/8

Cooking Time 1 Hour

• 125g (4oz) plain chocolate (70% cocoa solids if possible)
• 75g (3oz) caster sugar
• 3 medium eggs, separated
• 40g (1½oz) plain flour
• 75g (3oz) ground almonds

Pre-heated oven 160ºC / 325ºF / Gas 3
1. Melt the chocolate and cool slightly.
2. Cream the butter, sugar and egg yolks until light and fluffy. Stir in the chocolate.
3. Fold the flour and almonds lightly into the mixture.
4. Beat the egg whites until stiff. Fold a little into the chocolate mixture to soften it, then fold in the remainder, taking care not to overmix.
5. Grease and line the dish. Transfer the mixture to the dish easing it evenly into the ‘shape’.
6. Bake in the centre of the oven for 30 – 35 minutes. Test the centre of the cake with a skewer, if it comes out cleanly the cake is cooked.
7. Cool in the dish for 5 – 10 minutes before turning out.
8. To serve as a tea cake: either sift icing sugar over the top or cover in melted chocolate or chocolate icing.
9. To serve as a dessert: cut into wedges and serve with soft fruits such as raspberries, strawberries or redcurrants and cream or a crème anglaise sauce.
10. Bon Appétit!