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
Ingredients
- 200g unsalted butter
- 200g bar dark chocolate, 70% cocoa, chopped
- 4 large eggs
- 200g golden caster sugar
- 50g plain flour
- 50g ground almonds
- cocoa powder, for dusting
Method
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Heat 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.
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Pour 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 ΒΌ 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.