Chocolate and almond cake

There are food combinations that have been considered perfectly matched since the dawn of time, appealing to the most refined palates across the world and becoming a significant part of our gastronomic heritage: with just the right balance of aromas and flavours, they will always be able to find a space on our dining tables whether the occasion is formal or otherwise. Today’s recipe is one such: chocolate and almond cake, a real classic, which if prepared with imagination and skill may disappear as soon as it arrives at the table, leaving your guests speechless and unable to resist. Do you want to know how to make this cake flawlessly, to get that unique flavour thanks to the superlative combination of almonds and chocolate? Follow our advice at every stage of the recipe, and be prepared to put your cake in a safe, rather than the fridge, if you really want to be able to serve it to your guests ...

Coarsely chop the almonds. Break up the chocolate and melt it in a bain marie. In a bowl, beat the egg whites until stiff. In another bowl, beat the egg yolks and sugar with an electric whisk until frothy. Add the softened butter and continue beating, then add the beaten egg white a tablespoon at a time. Sift the flour over the mixture and stir in with a whisk. Add the ground almonds and sift in the cocoa. Mix with the whisk once again. Pour in the melted chocolate gradually, stirring all the time. Grease and flour a baking tin with low edges 24 cm in diameter, pour in the mixture, and level it off with the back of a spoon. Bake at 160°C in a conventional oven for about 35/40 minutes. When cooked, let it stand for 10 minutes then turn it out of its tin and it let cool on a wire rack. Dust with icing sugar and serve with whipped cream.