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Chocolate cake

Ingredients

- 4 eggs
- 225g caster sugar
- 2 drops of vanilla essence
- 150g dark chocolate (preferably 70% cocoa solids)
- 125g unsalted butter
- 50 ml water
- 25g plain flour
- 50g ground almonds
- icing sugar or cocoa powder, to dust
- whipped cream, to serve

Method

1. Preheat the oven to 170°C/338°F/Gas Mark 3-4. Grease and line an 18cm loose-bottomed cake tin.
2. Using the whisk attachment whisk together the eggs, sugar and vanilla essence for 2 minutes until very light and fluffy.
3. Meanwhile, put the chocolate, butter and water in a large bowl, and heat over a saucepan of simmering water, but do not stir. When they are all melted, stir gently together.
4. Using a metal spoon, gently but thoroughly fold the creamed mixture into the chocolate mixture. Stir in the almonds and the flour. Pour into the tin and bake for 30 minutes. When cooked remove from the tin and place on a cooling rack. Dust with icing sugar or cocoa and serve with whipped cream.

Note: This cake will sink when it comes out of the oven. It is meant to be slightly gooey in the middle with a crunchy crust on the outside.
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