Serves: 6 – 8

INGREDIENTS

• 125gm good quality dark chocolate (70 per cent cocoa solids)
• 1 tbsp brandy
• 1 tbsp espresso
• 100gm unsalted butter, softened
• ½ cup caster sugar
• ¾ cup ground almonds (we blitzed them in the food processor)
• 3 eggs, separated: lightly beat the yolks, beat the egg whites until firm though not dry
• Icing sugar for dusting
• Double cream and raspberries or strawberries to serve

METHOD

Step 1:
Preheat the oven the 160c. Butter an 18c, round cake tin and line with baking paper: this is a cake that can split and leak easily so the baking paper is best.

Step 2:
Combine chocolate, brandy and espresso in a heatproof bowl that fits snugly over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Heat without stirring the chocolate until it is melted. Stir and add the butter and sugar. Mix well.

Step 3:
Add ground almonds and stir very well. Remove from the heat. Stir in the beaten egg yolks. Lighten the mixture with a spoonful of the beaten egg whites and then softly fold in the rest.

Step 4:
Spoon the batter into the cake tin. Bake for 40 minutes. Remove and allow to completely cool in the tin, remembering that the cake is fragile and will plit.

Step 5:
Carefully turn onto a plate, dust with icing sugar and serve with the cream and berries.

Recipe by Stephanie Alexander. Featured on Robby Dog Cooks.