This is gorgeously rich and decadent and this simple version makes a wonderful dessert, birthday cake or guilty pleasure. Below is the recipe with a couple of tips from Katie Bakes.
200g 70% dark chocolate, broken up
160g butter, softened
120g caster sugar
4 large free-range eggs, separated
200g ground almonds
For the Topping:
100g 70% dark chocolate, broken up
3 heaped tbsp apricot jam (warm it to help spread over the cake)
Preheat oven to 150°c (fan), 170°c, gas mark 6. Line the base of a 20-22cm springform or loose bottomed cake tin with baking parchment.
Melt the chocolate in a glass bowl set over a pan of simmering water, then set aside.
3. Using an electric whisk, cream the butter and sugar together till fluffy. Add the egg yolks, melted chocolate and ground almonds and mix until evenly combined.
3. In a separate bowl, whisk the egg whites with an electric whisk till soft peaks form, then carefully fold into the cake mix. Pop in the tin and bake for 35 minutes or until just set, then cool completely in the tin.
4. For the topping, melt the chocolate and butter in a glass bowl set over a pan of simmering water. Leave to cool slightly.
5. Carefully remove the cool cake from the tin and spread the jam over the top of the cake. Dribble over the warm chocolate topping, letting it drip down the sides a little and leave it to set. If necessary spread using a warm palette knife. Leave topping to set.
Serve at room temperature.
I like to serve this with cream (ideally extra thick double cream) – totally delicious and looks fantastic.
Top Tip: Definitely make a day or two ahead as it is just gets more delicious.
Recipe from What’s for Dinner? by Fay Ripley