Chocolate to the rescue

Chocolate almond cake

I’m not one to need an excuse for chocolate cake.

But if ever there was one, an Easter Sunday in lockdown would have to trump all others.

Here is a special guest recipe from Mistress of Baking EM, with whom I am lucky enough to be sharing the lockdown (our other housemates are quite lucky, too). Delectably and unashamedly chocolatey, this a kind of heavenly hybrid between a brownie, a fondant and a flourless chocolate cake, with its gooey centre and ever-so-slightly nutty and crumbly outside. The cake comes together in a jiffy and requires minimal equipment and washing up, which is GOLDEN with three tiny humans tearing around at all times.

Bake, eat chocolate, and be merry.

Chocolate almond cake

This recipe is divine as is, but you could add a dash of strong coffee or booze (amaretto/cointreau) along with the final ingredients, if you want a slight twist. The cake can be served still warm from the oven, but is even BETTER the next day, when the texture is deliciously fudgy. Pair with something cold and creamy.

* Dark chocolate - 200g

* Unsalted butter - 170g

* Caster/Soft brown sugar - 150g

* Eggs - 4 (or 3 large)

* Ground almonds - 200g

* Rye flour - 2 tbsp (can substitute with plain or gluten free flour)

* Baking soda - 1 heaped tsp

* Vanilla extract - 1/2 tsp

* Salt - a pinch

Preheat the oven to 180 degrees C (fan oven).

Melt the chocolate and butter in a heatproof bowl set over a pan of just simmering water. Stir occasionally.

Whisk the sugar and eggs together in a bowl until a little fluffy.

Add the chocolate mixture to the eggs and mix to combine. Then gently fold in in the ground almonds, the baking soda, the vanilla and the salt.

Pour into a 25cm greased springform cake tin.

Bake for about 30 minutes, or until the edges have just started to firm up. The centre can still be a bit wobbly. EM’s top tip is to closely watch the end of the cooking - err on the side of under done. Let cool slightly before removing the sides of the tin.