Ingredients:to make an 8" cake
4 oz / 100g butter
4 oz / 100g caster sugar
4 oz / 100g plain chocolate (not cooking chocolate)
3 oz / 75g ground almonds
1 oz / 25g potato flour
Separate the eggs.
Put the chocolate in the mixing bowl over a pan of simmering wateror place in the microwave on medium for a minute to melt.
Whisk in the butter and sugar, egg yolks and ground almonds.
Beat the egg whites separately until stiff and then fold into themixture together with the potato flour.
Put the mixture into a shallow round 8"sponge tin lined with non-stickbaking parchment.
gas mark 3 325°F 160°C
Bake in the oven for about 55 minutes to 1¼ hours.
Let the cake cool in the tin before turning out.
This cake will often sink slightly in the middle.
Serve with the hollow filled with whipped cream.