This decadent chocolate cake is rich with cocoa flavour, deliciously moist and guaranteed to be a hit when you're holding a party.
Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat until melted, stirring. Set aside until cool to touch.
In a Kenwood Food Processor, add in toasted almonds and pulse to form a coarse powder.
Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, beat egg yolks and sugar until light and pale yellow. Gradually mix in melted dark chocolate.
Stir in the almond powder to blend thoroughly.
In a separate mixing bowl, whisk egg whites until fluffy with a soft peak. Fold in egg whites into batter until well incorporated.
Pour batter into a 10-inch springform cake pan and bake in a pre-heated oven at 170 °C for 40 minutes until it is cooked through.
Set aside to cool for 10 mins before slicing. If you are in a humid environment you might want to wait longer until the cake is less wobbly – you could choose to pop it in the fridge.
Dust with cocoa powder before serving.