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Ingredients
- 200g dark chocolate
- 4 eggs, separated
- 175g caster sugar
- 1 tsp vanilla extract
- 250g ground almonds
- 200g butter, melted and cooled until tepid
- Icing sugar
Method
Preheat the oven to 180C. Melt the chocolate gently. Beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick. Fold in the chocolate, ground almonds and the melted butter. Whisk the egg whites in a separate bowl until they form soft peaks. Fold the beaten egg whites into the chocolate mixture. Spoon the chocolate mixture into a greased, lined 24-centimetre cake tin and bake for 50-60 minutes or until just firm to the touch. Leave to cool in the tin, then turn out. Dust the surface with icing sugar before serving.
