When the weather turns cold and the nights draw in, this is the perfect pud – rich, moist and hopelessly moreish. Enjoy!
- 6 medium eggs, separated
- 200g (7oz) soft light brown sugar
- 300g (10oz) plain chocolate, melted
- 175g (6oz) ground almonds
- 300ml (½pt) single cream
- 150g (5oz) plain chocolate, chopped
- 1tbsp brandy
- 18cm (7in) square, deep, loose-based cake tin, greased and lined with greaseproof paper
Heat the oven to 170C, 150C fan oven, 325F, gas 3. Whisk the egg yolks with half the sugar until pale and thick. Fold in the melted chocolate and the ground almonds.
Whisk the egg whites until stiff but not dry, then gradually whisk in the rest of the sugar and gently fold into the chocolate mixture. Spoon the mixture into the tin and bake for 1 to 1¼ hours. (If the cake begins to brown too quickly, cover with foil.)
Remove the cake from the tin, carefully peel away the greaseproof paper and leave to cool for 10 to 15 minutes.
Meanwhile, bring the cream to the boil and pour it on to the chopped chocolate. Whisk until smooth and the chocolate melts. Add the brandy and mix well. Cut the cake into squares and serve drizzled with the chocolate sauce.