Chocolate Cake

 

Our son cooked this at Christmas and it works well.

300 gm Green & Blacks Plain Chocolate
50 gm Ground Almonds
165 gm unsalted butter
275 gm caster sugar
6 large organic eggs
pinch of sea salt

Place chocolate, butter, sugar and salt into an ovenproof bowl and melt slowly over a pan of simmering water.

While the chocolate is melting, beat the eggs and ground almonds together.

Once melted, remove the chocolate mixture from the heat and fold in the eggs and grounds almonds.

Place the mixture into a lined 23 cm. spring loaded cake tin, and cook at 180C for 35 to 40 minutes, take care to cover the top and sides of the cake tin to prevent the cake burning.

When cooked leave the cake to cool in the tin, then leave overnight in the fridge to set.

The following day remove the cake from the tin and lightly dust with icing sugar.