Try with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.
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.
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.