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'Incredibly Wonderful Chocolate Cake'

Jill Dupleix
Jill Dupleix

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Jill Dupleix's favourite chocolate cake.
Jill Dupleix's favourite chocolate cake. Marina Oliphant

Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking. It is rich, dense and slightly fudgy, but not as cloying as mudcake.

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Ingredients

  • 250g dark, bitter cooking chocolate

  • 150g castor sugar

  • 150g butter

  • 100g ground almonds

  • 5 free-range eggs, separated

  • icing sugar

Method

  1. 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.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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