Pre-heat
oven to 180C/350F/Gas 4
Butter
and flour a 9inch/23cm spring release cake tin. Line
bottom with greaseproof paper.
Grind
chocolate in a food processor or chop very finely
by hand.
Cream
together butter and sugar until pale and light. Add
egg yolks one at a time then the almonds and chocolate.
Beat
the egg whites until soft peaks. Fold in about a third
to loosen the mix then fold in the rest.
Pour
into tin and cook for between 40 mins and 1 hour (this
varies tremendously with different ovens so just keep
testing with skewer which should come out practically
clean).
Serve
with cream or crème fraiche and red berries.
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