The Ultimate Moist and Dense Chocolate Cake

Decadent and delicious with a cup of tea or coffee, but even better as a pud. served just slightly warm with thick cream.  Not glamorous to look at, the cake has a cracked and slightly crisp top concealing dark unctuousness beneath.

Ingredients

  • 100g chocolate, I use Bourneville 


  • 100g butter (block, not baking marg.) 


  • 4 eggs


  •  125g caster sugar


  •  80g ground almonds 


  • 15g plain flour 


  • 3 tbsps. Amaretto or strong coffee (liquid) 


  • 20cm or 8" spring release cake tin, well greased and bottom lined with baking parchment Oven 180c or 160 fan

Method

  • Melt the chocolate and butter together in a bowl suspended over a pan of hot water Whisk the eggs and sugar together until very thick and pale in colour Stir the ground almonds and flour together and then whisk them into the egg mixture 


  • Stir the Amaretto or coffee into the chocolate 


  • Slowly whisk the chocolate mixture into the eggy almond mixture Pour into the prepared tin and bake for approximately 40 minutes, by which time the cake should have formed a cracked pale crust and a knife inserted should come out with moist dark crumbs sticking to it. Cool in the tin

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