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Seriously Rich Chocolate Cake

This flourless cake is beautifully dark and moist. We love the texture the ground almonds lend to the crumb, and a hint of ‘spirits’ adds a subtle finish. The recipe calls for kirsch or Cointreau, but we were feeling frisky and opted for Grand Marnier: absolutely no regrets with that decision! We think serving this cake with vanilla or cardamom ice cream is a must, and here we also give you our favorite recipe. It is foolproof, requires no cooking, and is insanely luscious.

Seriously Rich Chocolate Cake

4 oz. butter
6 eggs, separated
5 oz. best-quality dark chocolate, broken into pieces
5 oz. ground almonds (about 1¼ cups)
1 tbs. kirsch or Cointreau, optional
3 oz. caster sugar (scant ½ cup)
cocoa powder, for dusting
ice cream or crème fraîche, to serve

Heat the oven to 375°F and butter a 9-inch springform pan, then line the base with parchment paper.

Melt the butter and the chocolate, stir until smooth and leave to cool for 5 minutes. Stir in the egg yolks, ground almonds, and liqueur, if using.

Put the egg whites into a bowl with a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time until stiff peaks form. Stir 2 tbs. of the eggs whites into the chocolate mixture, then carefully fold in the remainder. Spoon the mixture into the prepared tin and bake for 30-35 mins, or until just firm. Cool in the tin. Remove the cake and peel away the lining paper. Dust with cocoa powder and serve with ice cream or crème fraîche.

Easy Ice Cream

2 cups half and half
1 cup whipping cream
1 can sweetened condensed milk
1 tsp. vanilla
1½ tsp. ground cardamom, optional

Combine all the ingredients and place in the bowl of an ice cream maker. Run the machine for 30-35 minutes, or until the ice cream is soft. Freeze for at least 2 hours before serving. How easy was that?!

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