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Sophie Grigson's Italian chocolate and almond torte

Sophie Grigson's Italian chocolate and almond torte

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A fail-safe dinner party pudding: a moist and sensuous cake that's easy to make, never goes wrong and everyone loves!

Serves: 8-10

Ingredients

200g (7 oz) extra-dark chocolate
250g (9 oz) ground almonds
4 eggs
170g (6 oz) caster sugar
1 tsp vanilla extract
200g (7 oz) butter, melted and cooled until tepid
Icing sugar

To serve:

(optional) sliced oranges, or mangos or raspberries, icing sugar, crème fraiche

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Method

Line the base of a 24 cm (9½ inch) cake tin with non-stick baking parchment and grease the sides. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Process the chocolate until finely chopped, but still retaining a little texture. If you don?t have a processor, chop the chocolate finely with a large knife.
Beat the eggs with the sugar and vanilla essence until the mixture is pale and thickened a little. Fold in the chocolate and almonds and the butter.
Spoon into the prepared cake tin, and bake for about 50-60 minutes, until just firm to the touch.
Leave to cool in the mould, then turn out. Dust the surface with icing sugar before serving. Serve wedges of the cake with a little fruit, and a spoonful of crème fraiche.

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By Jennifer Shepherd

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