Rich Almond and Chocolate Cake

This recipe is adapted from the classic Elizabeth David recipe. When you first take the cake out of the oven it will look perfect, only to sink in the middle and crack while it cools. Don't fret - it's normal! I like to dust the cake with icing sugar, rather than trying to hide the huge dent and cracks with icing. If, however, you're feeling like a failed cooked or you just want to impress, the cake looks fantastic with a pile of strawberries, raspberries and blueberries in the middle.

250 g good quality dark chocolate (I use Lindt 70%)
100 g ground almonds
150 g soft butter
150 g castor sugar
5 medium eggs, separated

Preheat oven to 180˚C, and grease and line a 23 cm round cake tin with greaseproof paper.

Melt the chocolate and the butter together in the microwave, being careful not to burn it, then mix in the sugar, almonds and egg yolks. Beat egg whites until they form stiff peaks. Add 1 tablespoon of the egg whites to the chocolate mixture and stir in well. Gently fold through remaining egg whites.

Spoon the mixture into the prepared tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean (although this cake is also delicious with the centre still gooey!). Allow cake to cool in tin for 15 minutes before transferring to a wire rack to cool completely. Serve with a dusting of icing sugar and plenty of double cream.