- 500g (1lb 2oz) dark chocolate, chopped
- 150g (5oz) butter
- 4 free-range eggs
- 3tbsp ground almonds
- For the topping:
- 1 free-range egg white
- 2tbsp caster sugar
- 125g (41/2oz) dark chocolate, grated
- 35g (11/4oz) flaked almonds
- 3 amaretti biscuits, crushed
- 1tbsp Amaretto liqueur
- 250ml (9fl oz) whipping cream, whipped
- You will need:
- 1 x 23cm (9in) springform tin, greased, lined with foil and greased again
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Melt the chocolate and butter in a bowl over simmering water. Cool. Beat the eggs in a bowl over simmering water until thick and pale. Remove from the heat and beat for 5 to 10 minutes or until doubled in volume. The consistency should be like whipped cream. Fold the chocolate mixture into the egg mixture along with the ground almonds. Pour into the tin and bake for 15 minutes, or until a flaky crust forms. Cool in the tin then freeze overnight.
To make the topping, beat the egg white until soft peaks form, then add the sugar gradually. Beat until thick and glossy. Fold the chocolate, almonds, biscuits and Amaretto into the whipped cream, then fold in the egg white. Spoon on to the cake and freeze for 2 to 3 hours until just frozen, before serving. This cake can be frozen for up to two weeks: leave it at room temperature for 2 hours before serving.