Seriously Rich Chocolate Cake

• 3 12 ounces unsalted butter
• butter, for greasing the pan
• 5 ounces best-quality dark chocolate, broken into pieces (70% cocoa solids)
• 6 large eggs, separated
• 5 ounces ground almonds
• 1 tablespoon kirsch (optional) or 1 tablespoon Cointreau liqueur (optional)
• 1 pinch salt
• 3 ounces sugar
• cocoa powder, to garnish
• creme fraiche, to garnish

1. Preheat oven to 340 degrees .
2. Grease a 9in springform cake pan and line the base with greaseproof paper or baking parchment.
3. Dust the sides with a little flour.
4. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water.
5. Heat until melted, then remove the bowl from the pan and stir until smooth.
6. Leave for about 5 minutes to cool slightly.
7. Stir in the egg yolks, ground almonds, and the liqueur, if using.
8. Put the egg whites into a large bowl, add a pinch of 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 tablespoons of the whites into the
11. chocolate mixture, then carefully fold in the remainder until no traces of white are left.
12. Spoon the mixture into the prepared pan and bake for 30-35 minutes until well risen and just firm to the touch.
13. Cool in pan(don't worry if the cake sinks and cracks slightly - it will still be fine).
14. You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place.
15. It also freezes well for up to one month.
16. To serve, remove the cake from the pan and peel away the lining paper.
17. Sift cocoa powder liberally over the top and cut into slices.
18. Serve with creme fraiche.
19. Enjoy!

butter, butter, chocolate, eggs, ground almonds, liqueur, salt, sugar, cocoa, creme fraiche

Taken from www.food.com/recipe/seriously-rich-chocolate-cake-213924 (may not work)