Recipes: Dark & squidgy chocolate torte

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

• 200g unsalted butter
• 200g bar dark chocolate , 70% cocoa, chopped
• 4 large eggs
• 200g golden caster sugar
• 50g plain flour
• 50g ground almonds
• cocoa powder , for dusting

  

  1. Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  2. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

  
  
  

  Serving suggestions

  Try with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.

  426 kcalories, protein 6g, carbohydrate 35g, fat 30 g, saturated fat 16g, fibre 2g, sugar 27g, salt 0,22 g