This is my very very best cake. I make it for special occasions and everyone seems to adore it
180g dark chocolate (70% cocoa solids) (2 bars of dk G&B's)
200g ground almonds
175g butter, softened
125g sugar, unrefined (I often use 1/3 bottle of maple syrup instead)
4 eggs, seperated
Melt chocolate bain-marie style and cream butter and sugar together. Add melted chocolate, ground almonds and egg yolks to butter mixture and blend smooth. Whip egg whites to a peak and then fold in. Pour into grease proof paper lined tin. Use a very large shallow round one, 25 cm is best. Bake at 150 C/gas 2 for about 35 mins (bit longer if liquid sweetner used). The edges should be crisping up and the center still squishy.
Cake is about 2.5 to 3 inches thick, fudgey and gooey and fabulous. I melt more chocolate over the top, decorate and serve with whipped cream Delicious