Ingredients

• melted butter
• for greasing the tin
• 250g/9oz dark chocolate
• chopped
• 210g/7½ oz butter
• 250g/9oz caster sugar
• 5 free-range eggs
• beaten
• 75g/2½ oz ground almonds
• 200g/7oz dark chocolate
• chopped
• 50ml/2fl oz milk
• 75g/2½ oz butter
• whisky
• to taste (optional)

Directions

• Preheat the oven to 160C/325F/Gas 3.
• Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate
• butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted
• Remove from the heat and allow to cool slightly. Beat in the eggs
• and fold in the ground almonds.
• Pour the mixture into the cake tin and bake for about 45mins
• until the centre is just set. Allow to cool in the tin.
• To make the chocolate glaze
• in a bowl sitting over a saucepan of simmering water
• making sure the bowl does not touch the water. Melt the chocolate
• milk and butter together and stir until smooth. Stir in whisky
• to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen.
• Take the cooled cake out of the tin and place on a plate or cake stand
• and pour the glaze over the top
• letting it drizzle down the sides.