Makes 12 slices
175g/6oz/¾ cup butter plus extra to grease
225g/8oz plain (semisweet)chocolate (minimum 70% cocoa solids), chopped
175g/6oz/¾ cup caster (superfine) sugar
5 medium (US large) eggs, beaten
125g/4oz/1 cup self-raising (self-rising) flour
50g/2oz/½ cup ground almonds
1 x quantity warm chocolate ganache
sugared almonds to decorate
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in springform baking tin and line with parchment paper.
2 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and cool.
3 Cream the butter and sugar until pale and fluffy. Gradually beat in two-thirds of the beaten eggs. Sift in a little of the flour, then gradually beat in the remaining eggs. Fold in the remaining flour and the ground almonds. Fold in the melted chocolate and pour into the prepared tin.
4 Bake in the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes, then turn out on to a wire rack to cool.
5 Place the wire rack over a tray. Spoon the chocolate ganache over the top of the cake, letting it trickle down the sides. Use a palette knife to spread it evenly over the top and sides. Set aside
for 1 hour to set. Decorate with sugared almonds.