Walter
This makes a big cake. It freezes very well though so sometimes I chop it in half and freeze half.. Sometimes I just halve the amounts.
Line a loose base cake tin.
200 g dark chocolate (i use Lindt 70%)
200 butter
200 ground almonds
200 caster sugar (i use a lot less though as trying to cut down on sugar)
5 eggs.
Melt chocolate in bowl over pan of hot water
Melt butter in microwave
Stir together, add almonds and leave to cool.
Separate 4 of the 5 eggs. Mix one whole egg and the 4 yolks together with the sugar. Blend this with chocolate mixture.
Whisky the 4 egg whites till stiff and using a metal spoon, fold into the chocolate mix.
Pour into non-stick, lined tin and bake at 170 degrees for 45 mins.
The cake flattens a bit as it cools. It's very rich so I cut it into brownie sized portions. It's also delicious heated up in microwave and served as pud with ice cream or custard.