Sunday, July 01, 2007
100g brown sugar
100g 70% dark chocolate broken into pieces
3 eggs, separated
20g standard flour
1 tsp vanilla essence
40g ground almonds
Preheat oven to 180 degrees C.
Melt the butter, sugar and chocolate in a double boiler.
Cool for about 5 minutes and then whisk in the egg yolks and vanilla essence, stirring all the time.
Sift in the flour and almonds and combine.
Whisk the eggs whites until stiff and fold in.
Scrape into a cake tin and bake for about 35 minutes.