INGREDIENTS

• 200 g. dark chocolate (70 – 100%)
• 4 eggs, separated
• 175 g. caster sugar
• 1 tsp. vanilla extract (not flavouring)
• 250 g. ground almonds
• 200 g. butter, melted & cooled until tepid
• icing sugar

NOTE:

Makes a good dessert cold or slightly warmed, served with double cream or ice cream plus raspberries or strawberries on the side.
Very rich, so slices don’t need to be too big!

SERVES: 10 – 12 | PREP: 30 mins | COOK: 1 hour

1. Preheat an oven to 180°C / Gas Mark 4.
2. Line the base of a 9-10 inch baking tin and butter the sides.
3. Grate or process the chocolate until finely chopped but still retaining a little texture.
4. In a very large bowl beat the egg yolks with the sugar and vanilla until the mixture is pale and thick.
5. Fold in the chocolate, almonds and melted butter.
6. Whisk the egg whites until they form soft peaks and fold them into the chocolate mixture.
7. Spoon the mixture into the baking tin and bake for 50-60 minutes until firm to the touch.
8. Remove from the oven and leave to cool in the tin.
9. Dust with icing sugar just before serving