250g dark chocolate (not less than 54% cocoa solids), broken into chunks
250g unsalted butter, cut into cubes
4 medium eggs, separated
200g caster sugar
50g plain flour
50g ground almonds
23cm springform cake tin
- Grease a 23cm springform cake tin and line the base with baking parchment.
- Put the chocolate and butter in a heatproof bowl and place it over a pan of barely simmering water, making sure the water doesn’t touch the base of the bowl. Stir occasionally until the butter and chocolate have melted.
- Whisk the egg yolks and sugar together in a large bowl until well combined.
- Stir the melted chocolate and butter into the egg and sugar mixture. Combine the flour and almonds and fold these in, too.
- In a separate bowl, whisk the egg whites until they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then carefully fold in the rest of the egg whites with a large metal spoon or spatula, trying to keep in as much air as possible.
- Pour the mixture into the prepared tin.
- Place in an oven preheated to 170°C (gas mark 3) and bake for about 30 mins, until only just set.
- It should still wobble slightly in the centre –the cake will have a SOFT sticky, fudgy texture once it’s cooled down.
- Leave to cool for 10-15 mins before releasing the tin.
- Serve warm or cold.
- You can gild the lily by serving with whipped cream, creme fraiche, ice cream or Greek yogurt. You can add poached berries, honeycomb, fudge pieces or a caramel sauce if you wish, or simply serve it with a double espresso for the ultimate pick me up!