This dark chocolate dessert is decadent and squidgy but not so rich it defeats you. It makes an impressive dinner party dessert and freezes brilliantly too
Prep:15 mins
Cuts into 10 slices
200g unsalted butter200g bar dark chocolate, 70% cocoa, chopped4 large eggs200g golden caster sugar50g plain flour50g ground almondscocoa powder, for dusting
STEP 1Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.STEP 2Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
