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125g plain chocolate
115g unsalted butter (at room temperature)
85g caster sugar
4 large eggs, separated
1/2 tsp vanilla essence
115g ground almonds
Pinch of salt
Preheat oven to 200 C/Gas 6/400 F.
Grease and baseline a 20 inch springform tin.
Melt the chocolate - I use a bain marie for this. Set aside to cool a little.
Cream the butter; add the sugar and cream together until light and fluffy. Add the egg yolks, one at a time, beating really well. Beat in the cooled chocolate and vanilla. Stir in the ground almonds.
Whisk the egg whites and salt until they form soft peaks.
Fold the egg whites into the chocolate mixture, in 3 batches.
Spoon into the tin and put in the pre-heated oven at for 10 minutes
After 10mins, turn the oven down to 180 C/Gas 4/350 F for 7 to 10 mins.
Remove from the oven and leave for 10-15mins before running a knife round the edge and unmoulding.
Serve warm with icing sugar to dust and ice cream.
115g unsalted butter (at room temperature)
85g caster sugar
4 large eggs, separated
1/2 tsp vanilla essence
115g ground almonds
Pinch of salt
Preheat oven to 200 C/Gas 6/400 F.
Grease and baseline a 20 inch springform tin.
Melt the chocolate - I use a bain marie for this. Set aside to cool a little.
Cream the butter; add the sugar and cream together until light and fluffy. Add the egg yolks, one at a time, beating really well. Beat in the cooled chocolate and vanilla. Stir in the ground almonds.
Whisk the egg whites and salt until they form soft peaks.
Fold the egg whites into the chocolate mixture, in 3 batches.
Spoon into the tin and put in the pre-heated oven at for 10 minutes
After 10mins, turn the oven down to 180 C/Gas 4/350 F for 7 to 10 mins.
Remove from the oven and leave for 10-15mins before running a knife round the edge and unmoulding.
Serve warm with icing sugar to dust and ice cream.
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