Ingredients

• 175g (6oz) unsalted butter, plus extra to grease
• 175g (6oz) dark chocolate, 70% minimum cocoa solids, broken into pieces
• 200g (7oz) blanched almonds, finely ground
• 1 vanilla pod, finely ground with almonds
• 8 organic eggs, 2 kept whole, 6 separated (2 whites set aside for another use)
• 200g (7oz) plus 1 tbsp extra caster sugar
• 50g (2oz) cocoa, plus extra to dust
• a pinch salt
•   crème fraîche, to serve

Method

1. Preheat the oven to 150°C (130°C fan) mark 2. Line a 23cm (9in) cake tin with greaseproof paper, then grease the paper with a little butter.
2. Break the chocolate into pieces. Cut the butter into pieces. Finely grind the almonds and vanilla pod in a food processor. Keep 2 eggs whole and separate the other 6, setting aside two of the whites for use another time.
3. Melt the chocolate and butter together in a bowl over simmering water. Allow to cool. Meanwhile, beat together the 2 whole eggs and 6 yolks with 200g (7oz) sugar. Fold in the cocoa and the ground almonds and vanilla. Mix with the melted chocolate.
4. Beat the 4 egg whites to stiff peaks with a pinch of salt. Fold in the remaining 1 tbsp sugar. Fold the whites gently into the chocolate mix.
5. Pour into the prepared tin and bake in the oven for 40 minutes. Turn out when cool and dust with extra cocoa. Cut into slices and serve with crème fraîche.

Notes