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150 g/5 oz plain (semi-sweet) chocolate
150 g/5 oz butter or margarine, softened
150 g/5 oz caster (superfine) sugar
75 g/3 oz ground almonds
3 eggs, separated
100 g/4 oz plain (all-purpose) flour
For the filling and topping:
300 ml double (heavy) cream
200 g/7 oz plain (semi-sweet) chocolate, chopped
Crumbled chocolate flake |
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Method:
Melt the chocolate in a heatproof bowl
over a pan of gently simmering water. Beat together the butter or
margarine and sugar, then fold in the chocolate, almonds and egg
yolks. Whisk the egg whites until they form soft peaks, then fold them
into the mixture using a metal spoon. Carefully fold in the flour.
Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated
oven at 180°C/350°F/gas mark 4 for 40 minutes until springy to the
touch.
Meanwhile, bring the cream to the boil,
then add the chopped chocolate and stir until melted. Leave to cool.
When the cake is cooked and cooled, slice horizontally and sandwich
together with half the chocolate cream. Spread the remainder on top
and decorate with crumbled chocolate flake.
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