Almond and chocolate cake

Almond and chocolate cake

[Serves about 10]

This cake has gathered something of a following in the west. Suitable for coeliacs and loved by chocaholics, it is also a very clever cake because it is virtually fool proof.

200g / 8oz chocolate, 70% cocoa solids (we love Green & Blacks)
125g / 5oz butter, softened
125g / 5oz caster sugar
4 eggs, seperated
200g / 8oz ground almonds

To serve: icing sugar

Preheat oven to 180′C/350′F/ gas mark 4. Grease and line a 20cm diameter baking tin.

Bring a pot of water to the boil, reduce to a summer and place a shallow heatproof bowl on op to make a bain marie. Break the chocolate into pieces and place in the bowl to melt gently, stirring occasionally.

Cream the butter and sugar together until light and fluffy – you can do this is a food processor orin a bowl with a wooden spoon. Add the egg yolks together with the ground almonds and melted chocolate. Mix well to combine.

In a clean bowl whisk the egg whites until stiff and gently fold into the batter, mixing until integrated.

Pour into the baking tin and bake for about 30 minutes, or until an inserted skewer or toothpick comes out clean.

Allow to cool in the tin for about 15 minutes before inverting on to a plate. Dust with icing sugar and serve simply with a good pot of tea or coffee


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