Rich Chocolate Cake

Ingredients:

Cake

• 6oz (175g) Plain chocolate
• 4oz (125g) Butter
• 4oz (125g) Caster sugar
• 7oz (200g) Ground almonds
• 4 eggs, separated

Icing

• 5 tablespoons Apricot Conserve
• 3oz (75g) Plain chocolate
• 2oz (50g) Butter

Method:

Cake

Preheat oven to 180C / 350F / gas 4.

Line 8” / 22cm cake tin and brush with melted butter.

Melt chocolate gently, stir and remove from heat

Cream butter and sugar until light and fluffy. Stir in ground almonds, egg yolks and melted chocolate, then beat together.

Whisk egg whites until stiff and fold into chocolate mixture.

Pour into tin and bake for 50 – 55 minutes till firm to touch. Allow to cool for a few minutes then turn out onto wire rack to cool.

Icing

Gently heat apricot conserve and coat top of cake with this.

Cut up butter and place with chocolate in a bowl over a pan of simmering water. Once melted, stir and spread over top of the cake.

NB This cake may sink slightly as it cools – the icing will cover any cracks.