Seriously Chocolaty Chocolate Cake

• 12 cup butter (cubed)
• flour, for dusting
• 5 ounces best quality dark chocolate, you can find (broken into pieces)
• 6 large eggs, separated
• 5 ounces ground almonds (1/2cup + 2 tbsp.)
• 1 tablespoon kirsch or 1 tablespoon Cointreau liqueur (optional)
• 1 pinch salt
• 6 tablespoons sugar
• cocoa powder, to serve

1. Preheat oven to 170C.
2. Grease a 23cm/9inch springform cake pan and the line the base with greaseproof paper.
3. Dust the sides with a bit of flour.
4. Melt chocolate and butter (in a heatproof bowl) over a pan of gently simmering water or you can use the microwave.
5. Heat until melted, remove bowl from heat and stir until smooth.
6. Set aside for around 5 minutes for it to cool.
7. Stir in the egg yolks, ground almonds, and the liquuer.
8. Put the egg whites into a large bowl, add the salt, and whisk until soft peaks form.
9. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form.
10. Stir 2 tbsp.
11. of the whites into the chocolate mixture, then carefully fold in the remainder until not traces of white are left.
12. Carefully pour mixture into the pan and bake for 30-35 minutes or until well risen and firm to touch.
13. Let it cool in the pan (it's ok if the cake sinks and cracks a little).
14. To serve, dust the surface of the cake with cocoa powder and cut into slices.

butter, flour, chocolate, eggs, ground almonds, liqueur, salt, sugar, cocoa

Taken from www.food.com/recipe/seriously-chocolaty-chocolate-cake-48033 (may not work)