Rich chocolate and almond cake

Instructions

1. Preheat the oven to 180 C. Lightly butter a 20-23 cm deep loose-based cake tin. Line the base with baking parchment and dust the tin lightly with flour.
2. In the bowl of a food processor fitted with the metal blade, process the almonds and 2 tbsp of the sugar until very fine. Transfer to a bowl and sift over the flour. Stir to mix, then st aside.
3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for 2 minutes until very light and creamy. Gradually beat in the melted chocolate, until very blended, then add the egg yolks one at a time, beating well after each addition. Beat also the liqueur if using.
4. I another bowl beat the egg whites until soft peaks form. Add the remaining sugar and beat until whites are stiff and glossy but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it. Then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared tin and spread evenly. Tap the tin gently to release any air bubbles.
5. Bake for 30-35 min until the edges are puffed but the center is still soft and wobbly (a skewer) inserted about 5 cm from the edge should come out clean. Transfer the cake in its tin to a wire rack to cool for about 15 minutes. Remove the sides of the cake tin and leave to cool completely. Invert the cake onto a 20 cm cake board and remove the base of the tin and the paper.
6. To make the chocolate glaze, bring the cream to the boil in a pan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth. Then beat in the butter and liqueur, if using. Cool for 20 minutes until slightly thickened, stirring occasionally.
7. Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a spatula, smooth the glaze around the sides of the cake. Spoon a little of the gaze into a pipping (pastry) bag fitted with a writing nozzle and use to write the name if you like. Leave to stand for 5 min. to set slightly then carefully press the nuts on to the sides of the cake.
8. Using two long spatulas transfer the cake to a serving plate and chill until ready to serve.

• Servings : 10
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Cakes, Pies and pastry, Christmas Recipes, recipes for winter
• Ingredient : Almond liqueur, Almonds, Butter, Cornflour, Dark chocolate, Eggs, Sugar, Wheat Flour