Chocolate Almond Cake

Chocolate and almonds complement each other perfectly in this delicious cake. Be warned, one slice will never be enough!

Ingredients:

6 ounces dark chocolate
3/4 cup butter
2/3 cup superfine sugar
4 eggs, separated
1/4 teaspoon cream of tartar
1/3 cup self-rising flour
1 1/4 cups ground almonds
1 teaspoon almond extract

Topping:

4 1/2 ounces milk chocolate
2 tablespoon butter
4 tablespoon heavy cream

To Decorate:

2 tablespoon toasted slivered almonds
1 ounce dark chocolate, melted

1. Lightly grease and flour the base of a 9-inch round springform pan. Break the chocolate into small pieces and place in a small pan with the butter. Heat gently, stirring until melted and well combined.

2. Place 7 tablespoons of the superfine sugar in a bowl with the egg yolks and beat until the mixture is pale and creamy. Add the melted chocolate mixture, beating until well combined.

3. Sift the cream of tartar and flour together and fold into the chocolate mixture, together with the ground almonds and almond extract.

4. Beat the egg whites in a bowl until standing in soft peaks. Add the remaining superfine sugar and beat for about 2 minutes by hand, or 45-60 seconds if using an electric mixer, until thick and glossy. Carefully fold the egg whites into the chocolate mixture and spoon into the pan. Bake in a preheated oven at 375*F for 40 minutes, until just springy to the touch. Let cool.

5. Heat the topping ingredients in a double boiler. Remove from the heat and beat for 2 minutes. Chill in the refrigerator for 30 minutes. Transfer the cake to a plate and spread with the topping. Scatter with the almonds and drizzle with melted chocolate. Allow to set for 2 hours before serving.