225g Dark Chocolate
225g Unsalted Butter
225G Caster Sugar
115g Ground Almonds
85g Self Raising Flour
5 Eggs Separated
Pre-heat the oven to 180 C, gas mark 4.
Break chocolate into a bowl & melt. Beat together sugar and butter until fluffy. Add egg yolks one at a time & beat. Pour chocolate into butter mixture & beat. Pour mixture into the chocolate bowl. Sieve together the flour and almonds and mix in. In a clean bowl whip egg whites until stiff. Tip 1/3 of the egg whites into the chocolate mixture and fold it in. Then fold in the rest of the egg whites. Grease & line an 8-9 inch cake tin, pour the mixture in and bake for 1 Â¼ hours. Cool in the tin then turn onto a rack.
Melt Â½ block of chocolate in a bowl with a couple of ounces of butter, then sift in some icing sugar. It should be spreadable and runny like thick cream.