Seriously Chocolaty Chocolate Cake

1. 1

   Preheat oven to 170C.

2. 2

   Grease a 23cm/9inch springform cake pan and the line the base with greaseproof paper.

3. 3

   Dust the sides with a bit of flour.

4. 4

   Melt chocolate and butter (in a heatproof bowl) over a pan of gently simmering water or you can use the microwave.

5. 5

   Heat until melted, remove bowl from heat and stir until smooth.

6. 6

   Set aside for around 5 minutes for it to cool.

7. 7

   Stir in the egg yolks, ground almonds, and the liquuer.

8. 8

   Put the egg whites into a large bowl, add the salt, and whisk until soft peaks form.

9. 9

   Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form.

10. 10

    Stir 2 tbsp.

11. 11

    of the whites into the chocolate mixture, then carefully fold in the remainder until not traces of white are left.

12. 12

    Carefully pour mixture into the pan and bake for 30-35 minutes or until well risen and firm to touch.

13. 13

    Let it cool in the pan (it's ok if the cake sinks and cracks a little).

14. 14

    To serve, dust the surface of the cake with cocoa powder and cut into slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.