Serves: 10 1 tablespoon ground almonds plus extra for dusting tin 300g (101/2oz) dark chocolate, minimum 60% cocoa solids, broken into pieces 275g (10oz) caster sugar 165g (51/2oz) butter 5 large eggs Preheat the oven to 180C/350F/gas mark 4. Brush the tin with a little melted butter and dust with the ground almonds, shaking off any excess. Melt the chocolate, caster sugar and butter in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat. Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes. Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar or brush with edible gold dust.
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Lilly Higgins: Food blogger, cookbook author and food photographer with a love for all things edible. Columnist with The Irish Times.