This cake is basically a giant chocolate brownie as it’s crispy on the outside and gooey on the inside. Perfect for any gluten free guests – or anyone who loves chocolate.

Ingredients

• 250g unsalted butter
• 300g good-quality dark chocolate, chopped
• 5 medium free-range eggs, separated
• 250g caster sugar
• 125g ground almonds
• Cocoa powder for dusting

Instructions

1. Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a heavy-based saucepan over a medium heat. Simmer for 3-5 minutes until the butter starts to turn brown and smell biscuity. Add the chocolate and stir until melted. Remove from the heat, then whisk in the egg yolks. Transfer to a large clean mixing bowl.
2. In another large clean bowl, whisk the egg whites to soft peaks using an electric mixer (the peaks should droop when the beaters are lifted out). Mix the sugar and almonds into the chocolate mixture, then fold in the egg whites using a large metal spoon. Pour the mixture into the tin.
3. Bake for 40-45 minutes until a skewer pushed into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin, then chill until needed.

Notes