Chocolate And Ground Almond Cake

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin. Line the base with parchment paper for easy removal later.

2. In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth and combined. Once melted, remove from heat and allow it to cool slightly.

3. In a separate bowl, whisk together the ground almonds and caster sugar.

4. Add the egg yolks to the almond mixture one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually fold the melted chocolate mixture into the almond mixture until well combined.

6. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate and almond mixture, being careful not to deflate the egg whites.

7. Pour the batter into the prepared cake tin and smooth the top with a spatula.

8. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

9. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

10. Once completely cooled, dust the top of the cake with icing sugar for a decorative finish.