• 200 g (7 oz) plain dark chocolate
  • 2 tablespoons milk
  • 175 g (6 oz) butter
  • 175 g (6 oz) caster sugar
  • 175 g (6 oz) ground hazelnuts or almonds
  • 40 g (1½ oz) plain flour
  • 5 eggs, separated
  • 3 tablespoons hot water
  • 25 g (1 oz) caster sugar
  • 4 tablespoons brandy or orange/coffee liqueur
  • 50 ml (2 fl oz) water
  • 5 tablespoons apricot jam
  • 25 g (1 oz) caster sugar
  • 75 ml (3 fl oz) water
  • 200 g (7 oz) plain dark chocolate
  • 25 g (1 oz) milk chocolate

Melt 200 g (7 oz) plain dark chocolate with the milk in a bowl over a pan of simmering water (see page 10). Put the chocolate mixture, butter, 175 g (6 oz) sugar, hazelnuts or almonds, flour and egg yolks in a bowl with the measured hot water and beat until smooth.

Whisk the egg whites until peaking, then fold them into the chocolate mixture.

Grease and line a 23 cm (9 inch) cake tin. Turn the mixture into the tin and level. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until just firm. Cover with a damp tea towel and leave to cool.

Mix 25 g (1 oz) sugar, the brandy or liqueur and measured water in a small pan and heat gently until the sugar dissolves. Boil rapidly for 1 minute until syrupy. Invert the cake on to a wire rack, remove the lining paper and spoon the syrup over the top.

Heat the apricot jam, press through a sieve and brush over the cake.

Heat 25 g (1 oz) caster sugar in a small, heavy-based pan with 75 ml (3 fl oz) water until the sugar has dissolved. Boil rapidly for 1 minute. Remove from the heat, leave for 1 minute, then stir in 200 g (7 oz) plain dark chocolate. Stir frequently until melted. Leave until beginning to thicken. Melt the milk chocolate.

Pour the chocolate glaze over the cake, easing it down the side with a palette knife. Drizzle the milk chocolate around the top edges of the cake to give a decorative finish. Leave in a cool place to set.

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