This is a fantastic recipe for chocolate cake made with ground almonds instead of flour, so great for people who don’t eat gluten, but no good for people with nut allergies. It comes out a bit dense, but very rich (insert Boris Johnson joke here).
250g/9oz plain chocolate
175g/6oz butter or margarine (seriously? in a cake this good? use butter!)
125g/4oz caster sugar
200g/7oz ground almonds
4 eggs, separated
5 tbsp apricot conserve
Preheat oven to 180C/350F/gas mark 4. Line base of 22cm/8.5″ cake tin and brush with melted butter.
Place 175g/6oz chocolate in a bowl, over pan of simmering water, and stir until melted Remove from heat.
Cream 125g/4oz butter with the sugar until light and fluffy. Stir n ground almonds, egg yolks and melted chocolate. Beat together.
Whisk egg whites until stiff and fold into chocolate mixture. Pour into tin and bake for 50-55 mins until firm to touch.
Leave for a few minutes to cool, then turn onto wire rack and leave to cool. Coat top of cake with apricot conserve.
Cut remaining butter and chocolate into small pieces, and put into bowl over pan of simmering water. When melted, stir well and spread over top of cake.