Method
Step 1:
Preheat oven to 180°C (gas mark 4). Line a 20cm cake tin with baking paper.
Step 2:
Place chocolate and butter in a bowl over a pan of simmering water. Melt, then cool and stir in ground almonds and flour.
Step 3:
In a separate bowl, whisk the eggs and sugar for 5 minutes, then fold the egg mixture into the chocolate.
Step 4:
Spoon the cake batter into the tin. Bake for 20-25 minutes, until set but slightly soft in the centre.
Step 5:
Remove from the oven, allow to cook in the tin then transfer to a wire rack. Spread with warm cherry jam and top with fresh cherries.
Ingredients
MetricImperial
- 200g Plain chocolate (70% cocoa) (broken into pieces)
- 125g Butter (unsalted) (cubed)
- 50g Almonds (ground)
- 100g Self-raising white flour
- 4 Egg(s) (free range) (large)
- 125g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Jam (cherry)
- Cherries (halved)
Recipe Reviews
Nice
Ingredients
MetricImperial
- 200g Plain chocolate (70% cocoa) (broken into pieces)
- 125g Butter (unsalted) (cubed)
- 50g Almonds (ground)
- 100g Self-raising white flour
- 4 Egg(s) (free range) (large)
- 125g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Jam (cherry)
- Cherries (halved)