The ultimate in chocolate desserts, this is a cross between a cake and a mousse. Its made with best quality dark chocolate and ground almonds and it has a slightly moist squidgy centre. This cake will sink when it comes out of the oven. It is meant to be gooey on the centre with a crunchy crust on the outside, a bit like a chocolate brownie.
225g caster sugar
1/2tsp vanilla extract
150g dark chocolate, preferably 70% cocoa solids
125g unsalted butter
25g plain flour
50g ground almonds
icing sugar or cocoa powder to dust
whipped cream to serve
Preheat the oven to 170C/320F/gas 3
Grease and line a 7in loose bottomed cake tin.
Using a hand held electric whisk, whisk together the eggs, sugar and vanilla extract for 2 minutes until light and fluffy.
Put the chocolate, butter and water in a large bowl, and heat over a pan of simmering water. When they are all melted, stir gently together.
Using a metal spoon, gently fold the creamed mixture into the chocolate mixture. Stir in the almonds and the flour. Pour into the tin and bake for 20 minutes.
Remove from the oven and place on a cooling rack. Dust with icing sugar or cocoa powder and serve with whipped cream.