Chocolate Almond Cake

Chocolate and almond complement each other perfectly in this delicious cake.

• Lightly grease and flour the base of a 9-inch round springform pan. Break the chocolate into small pieces and place in a small pan with the butter. Heat gently, stirring until melted and well combined.
• Place 7 tbsp of the superfine sugar in a bowl with the egg yolks and beat until the mixture is pale and creamy. Add the melted chocolate mixture, beating until well combined.
• Sift the cream of tartar and flour together and fold into the chocolate mixture, together with the ground almonds and almond extract.
• Beat the egg whites in a bowl until standing in soft peaks. Add the remaining superfine sugar and beat for about 2 minutes by hand, or 45-60 seconds if using an electric mixer, until thick and glossy. Carefully fold the egg whites into the chocolate mixture and spoon into the pan. Bake in a preheated oven at 375 F for 40 minutes, until just springy to the touch. Let cool.
• Heat the topping ingredients in a double boiler. Remove from the heat and beat for 2 minutes Chill in the refrigerator for 30 minutes. Transfer the cake to a plate and spread with the topping. Scatter with the almonds and drizzle with melted chocolate. Allow to set for 2 hours before serving.

Chocolate Almond Cake may just be my new favorite cake. It’s incredibly rich and decadent. The center is purposefully undercooked, leaving a fudgy center you’ll crave long after the cake is gone.