150 g dark chocolate (70%)
150 g ground almonds
175 g caster sugar
100 g butter, cubed
4 eggs, beaten
Preheat the oven to 180C/350F/Gas Mark 4.
Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides
Melt the chocolate in a bowl, over a saucepan of simmering water.
Separately, beat the butter and sugar together until a bit fluffy. Then add the eggs and stir thoroughly. Finally add the ground almonds, followed by the melted chocolate.
Pour into the prepared tin and pop straight in the oven. Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges. (test with a skewer after 35 minutes, it should come out clean)
Remove and leave to sit for 15 minutes before transferring to a plate. Dust a layer of icing sugar over the top, and serve with a scoop of your favourite ice cream.