Dark chocolate torte

• unsalted butter↗200g g
• bar dark chocolate↗200g g

  70% cocoa, chopped

• large eggs↗4
• golden caster sugar↗200g g
• plain flour↗50g g
• ground almonds↗50g g
• cocoa powder↗

  for dusting

Step-by-step instructions

1. 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. 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.