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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180C / Gas 4. Grease a 23cm springform cake tin and line it with baking parchment.
Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of simmering water, making sure the water is not touching the base of the bowl. Leave to melt, then remove from the heat and stir the mixture until smooth.
Meanwhile, put the eggs, sugar, salt and vanilla extract in a large bowl and beat with an electric mixer until the mixture has increased considerably in volume and leaves a trail on the surface when whisk is lifted out.
Add the chocolate mixture to the egg mixture and fold it in with a large metal spoon. Gradually sift the ground almonds over the top of the egg and chocolate mixture, folding in until just combined. Tip the mixture into the prepared cake tin, gently spreading it to the edges to level the surface.
Bake until the top of the cake feels just firm to the touch, about 15 minutes. Leave to cool in the tin.
Remove the cake from the tin and peel away the parchment. Cut into thin wedges for serving, and decorate each slice with a few shavings of chocolate and a spoonful of whipped cream.
I panicked when I put it in the oven as it looked very runny. 15 mins Nowhere near long enough but maybe it's my oven. Left it in for more like 30/40 mins. It went down a treat with the family although I think next time I'll put more chocolate in and less sugar or maybe cocoa powder too. Topped it with the low fat chocolate icing on this site and served it warm. Scrummy. - 16 May 2015