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1
Preheat oven to 340 degrees .
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Grease a 9in springform cake pan and line the base with greaseproof paper or baking parchment.
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3
Dust the sides with a little flour.
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4
Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water.
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Heat until melted, then remove the bowl from the pan and stir until smooth.
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Leave for about 5 minutes to cool slightly.
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Stir in the egg yolks, ground almonds, and the liqueur, if using.
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8
Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form.
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Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form.
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10
Stir 2 tablespoons of the whites into the
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chocolate mixture, then carefully fold in the remainder until no traces of white are left.
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Spoon the mixture into the prepared pan and bake for 30-35 minutes until well risen and just firm to the touch.
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Cool in pan(don't worry if the cake sinks and cracks slightly - it will still be fine).
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You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place.
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It also freezes well for up to one month.
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To serve, remove the cake from the pan and peel away the lining paper.
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Sift cocoa powder liberally over the top and cut into slices.
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Serve with creme fraiche.
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Enjoy!
