Rich Chocolate and Almond Cake
|Caster sugar||200 Gram|
|Eggs||4 , separated (Free Range)|
|Unsalted butter||200 Gram, melted, cooled|
|Plain chocolate||200 Gram, finely chopped|
|Almonds||250 Gram, finely chopped|
|Strega liqueur||2 Tablespoon|
|Icing sugar||1⁄2 Cup (8 tbs) (To Dust)|
Preheat the oven to 180°C / Gas Mark 4.
Lightly butter and line a 23 cm loose-bottomed cake tin.
Beat the sugar and egg yolks together in a bowl, until light and fluffy.
Stir the butter into the mixture, then add the chocolate and almonds.
Add the Strega at this point, if using.
In a clean bowl, whisk the egg whites until firm.
Fold them gently but thoroughly into the almond mixture, until they are fully incorporated.
Spoon the mixture into the cake tin and cook for 30 minutes in the oven (the cake will be slightly squidgy in the centre).
Remove from the oven and leave to cool in the tin.
Turn out from the tin and dust with icing sugar to serve.