When your lovely boyfriend treats you to a baking book (one which you've been drooling over in the shop window for weeks) the only decent thing to do is to allow him to pick the first recipe to be made from it!
As with most chocolate recipes this one requires patience in the form of waiting for the suspended chocolate mixture to melt over the hob, but to be honest thats my favourite part - I don't know how successful speeding up the process in the microwave would be, I have my apprehensions and I especially didn't want to spoil this one so I did it by the book.
Incredibly rich but nonetheless delicious (and gluten-free!) half of the cake was gone within 10 minutes of it being out of the oven, the gooey middle was still steaming. Thank you Green and Blacks :-)
Serves 10 (ish)
Ingredients:
1 tbsp Ground Almonds
300g Dark Chocolate (Minimum 60% cocoa solids), broken into pieces
275g Caster Sugar
165g Butter
1/2 tsp Sea Salt
5 Large Eggs
Ground almonds to dust the tin
Icing Sugar to dust the cake
Directions:
Brush a 8" cake tin with butter and sprinkle some ground almonds, shaking off any excess.
Melt the chocolate, caster sugar, butter and salt in a heatproof bowl over a saucepan of barely simmering water. Making sure that the bottom of the bowl is not touching the water and that no steam will be able to come into contact with the ingredients. Once melted remove from the heat and set to one side.
Whisk the eggs with the ground almonds and fold into the chocolate mixture. After a few minutes the mixture will thicken and stick to itself, somewhat resembling flubber.
Pour into the cake tin and bake for 35 - 40 minutes in a preheated oven at 180 degrees.
If you are not using a cake tin with a removable base, loosen the edges of the cake away from the tin and leave to cool slightly for a couple of minutes before turning it out onto a plate. Allow another 5 or so minutes of cooling time before dusting the beauty with icing sugar.
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