Chocolate Almond Cake

200g (7 oz) finely chopped dark chocolate

150g (5 oz) chopped unsalted butter

200g (7 oz) blanched almonds

1 1/2 tablespoons cocoa powder

6 egg yolks (use large eggs)

3 egg whites

200g (7 oz) caster sugar (fine sugar)

1 tablespoon brandy (or other flavoring)

1 teaspoon vanilla essence

1.  Brush a 23cm (9 inch) springform pan with melted butter to grease.  Line the base and sides with non stick baking paper.

2.  Place the chocolate and butter in a heatproof bowl.  Place bowl over a saucepan half-filled with simmering water (make sure that the bottom of the bowl does not touch the water).  Stir occassionally until the chocolate melts and the mixture is smooth.  Set aside and cool slightly.

3.  Place the almonds and cocoa powder in a food processor and process untill the almonds are finely ground.

4.  Reserve 2 tablespoons of sugar.  Place the remaining sugar and the  6 egg yolks in a large bowl.  Beat with an electric mixer for about 5 minutes or until thick and pale.

5.  Add the melted chocolate mixture, brandy (or flavoring) and vanilla, stir very will until combined.  Stir in the almond mixture.

6.  Place the 3 egg whites into a clean grease free mixing bowl, and beat with an electric mixer until firm peaks form.

Add the reserved sugar and beat for 2 minutes more  or until the mixture is thick and glossy.  Gently fold the egg whites into the chocolate mixture.

7.  Pour into the prepared pan.

8.  Bake in the oven for 45 - 50 minutes or until a skewer inserted into the center of the cake comes out clean.  

Leave the cake in the tin for 20 minutes before turning onto a wire rack to cool completely.

9.  Serve the cake with whipped cream and sliced strawberries.  

Or simply dust with icing sugar as the above cake (to achieve the diamond pattern; cut strips of paper and lay these in a criss cross manner over the cake, then using a samll sieve dust icing sugar on the top).

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