- 185g/6½oz butter, softened
- 185g/6½oz dark chocolate
- 340g/11¾oz caster sugar
- 3 free-range eggs
- 140g/5oz ground almonds
- 200g/7oz self-raising flour
- 250ml/9fl oz hot strong espresso, sweetened with 2 tbsp caster sugar
- whipped cream, to serve
- Preheat a fan assisted oven to 180C/350F/Gas 4.
- Lightly oil a 20cm/8in non-stick spring-form tin and line the base with baking paper.
- Gently heat the butter and chocolate over a low heat and stir until melted.
- Beat together the sugar and eggs until pale and thick, using an electric beater.
- Quickly fold the chocolate, almonds and flour into the egg mixture until smooth.
- Spoon the mixture into the prepared cake tin and bake in the oven for 50 minutes to one hour, or until just firm.
- When cooked, remove the cake from the oven and leave to cool for 20 minutes before removing from the tin.
- Meanwhile, place the sweetened espresso coffee into a saucepan, bring to the boil and simmer for a minute until syrupy.
- Remove the baking paper from the cake and place it on a serving plate.
- Serve the warm cake with a dollop of whipped cream and a trickle of the hot espresso sauce.