MAKES: 10 slicesThis is a deceptively easy cake, made using ingredients you might already have in your kitchen cupboards. There are a few more stages involved, such as making a sugar syrup and melting the chocolate, but it isn’t difficult and the end result looks really impressive.Ingredients210g caster sugar300g dark chocolate, broken into small pieces150g unsalted butter, cut into pieces, plus extra to grease tin4 large eggs3 tbsp plain flour50g hazelnuts, toasted and roughly choppedFor the Amaretto cream250g double cream3 tbsp Amaretto liqueur2 tbsp icing sugar, sifted
To finishCocoa powderMethod1. Heat your oven to 170C (190C non-fan). Grease a 21cm cake tin and line the base with baking paper.2. In a saucepan, heat 130g sugar with 130ml water until dissolved to form a sugar syrup.3. Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water.4. Using a stand mixer fitted with the whisk attachment, beat the eggs and remaining 80g sugar until tripled in volume. Add the sugar syrup and melted chocolate mixture and whisk to combine.5. Sift the flour over the mixture and gently fold in, along with the chopped nuts.6. Spoon the mixture into the prepared tin and bake for 40-45 minutes until firm. Leave to cool completely before removing from the tin.7. For the Amaretto cream, whip the cream in a bowl until it forms soft peaks, then fold in the liqueur and icing sugar.8. Dust the surface of the cake with cocoa powder and serve each slice with a good dollop of the Amaretto cream on the side.
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