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1
Preheat the oven to 180 degrees Celsius.
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2
Grease the base an 8-9inch diameter springform cake tin, and line with greaseproof or baking paper.
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3
Melt the butter and chocolate in a double boiler.
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4
Stir every so often and set aside to cool when there are no lumps.
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5
Separate the eggs into two different bowls (put the yolks into a larger bowl).
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6
Beat the yolks, then add the caster sugar.
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7
Beat until pale, thick and creamy.
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8
Add the almonds, and mix to combine well (ensure that there are no lumps of ground almonds).
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9
Add the chocolate mixture and stir until well combined.
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10
Beat the egg whites until stiff peaks form.
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11
Gently fold into the chocolate almond mixture until well combined.
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12
Pour into the prepared cake tin and bake for 40-50 minutes.
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13
Make sure the top does not burn, when a skewer is inserted there will still be some mixture attached to it, but it will be soft as opposed to uncooked (sorry, this bit is hard to explain).
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14
Remove from the oven and leave to cool in the tin.
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15
When cool, remove from the tin.
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16
You will need to run a knife around the edges.
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17
Put on a plate after having removed the baking paper on the base.
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18
Melt the remaining chocolate until there are no lumps (normally 2 or 3 squares go missing along the way!
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19
), and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top.
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20
This is very rich but is nice served with orange sorbet to cut through the richness.
