• 9 ounces bittersweet chocolate, chopped
• 1/2 cup plus 2 tablespoons superfine sugar
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1/2 cup ground almonds
• 5 eggs, separated
• Confectioners’ sugar for dusting
• Chocolate shavings and seasonal fruits (optional) for garnish
All cooks have a favorite recipe for a chocolate dessert, and flourless, or "fallen," chocolate cake - the kind that simply oozes onto the plate - is one of the most popular. Serve it with chocolate shavings and slightly warmed seasonal fruits.
Preheat the oven to 350°F. Generously butter and flour a 10-inch springform pan.
In a medium saucepan, combine the chocolate and superfine sugar, and butter. Cook over low heat until the butter and chocolate melt. Stir until smooth. Remove from the heat and add the almonds. Stir in the egg yolks, one at a time.
In a large bowl, beat the egg whites or until stiff, glossy peaks form. Stir 2 to 3 spoonfuls of the egg whites into the chocolate mixture to lighten it, then gently fold in the rest until well blended. Turn into the prepared pan and bake for 35 to 40 minutes, or until the top is firm. The cake will rise, form a crust, then fall again. Remove from the oven and let cool completely on a wire rack. Run a knife around the inside edges of the pan and remove the metal ring.
To serve, dust the cake with the confectioners’ sugar and garnish with chocolate shavings and fresh fruit, if you wish. Serves 8 to 10