Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 350F degrees.
  2. Grease a deep 8 inch springform cake tin, then line the base with greaseproof paper and grease the paper.
  3. Place 1/2 a cup of the butter and all the sugar in a mixing bowl and beat until light and fluffy.
  4. Add two-thirds of the dark chocolate, the ground almonds and the egg yolks and beat until they are evenly blended.
  5. Whisk the egg whites in a clean, dry bowl until stiff.
  6. Fold them into the chocolate mixture, then transfer to the prepared tin and smooth the surface.
  7. Bake for 50-55 minutes or until a skewer inserted comes out clean.
  8. Leave the cake in the tin for about 5 minutes, then turn out on a wire rack, peel off the lining paper and leave to cool completely.
  9. Place remaining butter and remaining melted dark chocolate in a saucepan.
  10. Heat very gently, stirring constantly, until melted.
  11. Pour over the cake, allowing the topping to coat the sides.
  12. Leave to set for at least an hour.
  13. To decorate, fill a piping bag with the white melted chocolate and snip the end.
  14. Drizzle all around the edges to make a squiggly double border.

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