Jill Dupleix's favourite chocolate cake. Photo: Marina Oliphant
250g dark, bitter cooking chocolate
150g castor sugar
100g ground almonds
5 free-range eggs, separated
Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water. Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in the egg yolks, one at a time.
Beat egg whites until stiff and peaked, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
Turn into a buttered and floured 20cm round tin and bake for 40 to 50 minutes.
Leave to cool before removing from tin. Dust with icing sugar to serve.
- Main Ingredients - Chocolate
- Course - Dessert
- Occasion - Birthday