130g/4oz unsalted butter
140g/41/2oz caster sugar
7 eggs, separated
150g/5oz dark chocolate, grated
150g/5oz ground almonds
Heat the oven to 180C/350F/Gas4. Butter a 20cm (8in) round cake tin and line with baking paper.
Cream the butter and sugar until pale then add the egg yolks one by one.
In a separate bowl, combine the grated chocolate and almonds and add the butter mixture.
Next, beat the egg whites in a different bowl until soft peaks form, and fold into the mixture. Pour into the cake tin.
Stand the tin in a large oven tray and pour in enough hot water to come two-thirds up the sides.
Place on the middle shelf of the oven and bake for 50-60 minutes until the cake tests clean when you slide in a sharp knife.
Cool in the tin before turning out. Serve either on its own or, as I do, with a large dollop of Jersey cream.Reuse content