FLOURLESS CHOCOLATE CAKE
200g 70% dark chocolate
90g unsalted butter
55g caster sugar
150g ground almonds
cocoa for dusting
- Heat the oven to 180c /gas4.Butter and line a springform cake tin.
- Put the butter & chocolate into a heatproof bowl & microwave in short bursts,stirring occasionally until melted.Leave to cool slightly.
- Meanwhile use an electric mixer to beat the sugar & eggs until light & fluffy.Gently fold in the melted chocolate & ground almondsinto the egg mixture using a metal spoon.Pour into the tin.
- Bake for 30 minutes or until a skewer comes out clean.
- Dust with cocoa powder.