Ingredients
250g good-quality dark chocolate, roughly chopped
150g unsalted butter, chopped
2/3 cup caster sugar
125g almond meal
5 eggs, separated
Icing sugar to dust
Ice cream to serve
Method
Preheat oven to 180 degrees C. Grease a 23cm springform tin with butter and line base with non-stick baking paper.
Combine the chocolate, butter and sugar in a medium heatproof bowl. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir frequently until melted and smooth. Transfer the chocolate mixture to a large mixing bowl and stir in the almond meal. Add the egg yolks, one at a time, and beat well with a wooden spoon after each addition.
Place the eggwhites in a separate clean bowl. Use an electric beater to beat until firm peaks form. Add a third of the eggwhite to the chocolate mixture and use a large metal spoon to fold in until combined. Fold through the remaining eggwhite.
Pour the mixture into the prepared tin. Smooth the surface with the back of a spoon. Bake in preheated oven for 40-45 minutes, until crumbs cling to a skewer inserted into the centre. Remove from the oven and cool in the tin.
Dust the cake with icing sugar and serve with ice cream.
