Chocolate, chocolate and more chocolate! Rachel Allen’s delightfully moist cake makes a great dinner party dessert when served with a spoonful of lightly whipped cream.
Preheat the oven to 160C/140C fan/gas 3. Butter the sides of a 25cm spring-form or loose-bottomed cake tin with 6cm sides and line the base with a disc of baking parchment. If you’re using a spring-form tin, make sure the base is upside down, so there’s no lip and the cake can slide off easily when cooked.
Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave just until melted, stirring occasionally, then set aside. Either in a large bowl using a wooden spoon or in the bowl of an electric mixer using the paddle beater, cream the butter until soft.
Add the sugar and beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well between each addition. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla extract.
Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance – do not over-beat. Fold the egg whites into the cake mixture and then pour the mixture into the prepared tin.
Bake for about 1 hour or until a skewer inserted into the centre of thecake comes out clean but moist. Leave in the tin for 20 minutes, then loosen the edges of the cake using a small, sharp knife and remove the sides of the tin before carefully transferring to a serving plate to cool down fully.
For the icing: Sift the icing sugar and cocoa powder into a mixing bowl. Place the butter, caster sugar and 100ml water in a saucepan and set over a medium heat.
Stir all the ingredients together until the butter is melted and the sugar has dissolved, then pour into the dry ingredients and mix together well. When the cake has cooled, pour over the icing, allowing it to drizzle down the sides.