Claudia says this recipe is Sephardic. The original version included melted butter, but she and I both prefer this version without it. Easy to make, this delicious cake is not overly rich, and is a favourite with all the family and the party piece of Simon Roden, my brother-in-law.
Preheat the oven to 350°F (180°C/Gas 4). Lightly butter and flour a
Melt the chocolate with the milk in the top of a bain-marie. Mix together with the ground almonds, sugar and egg yolks and beat well. Beat the egg whites until stiff, then fold into the chocolate mixture.
Pour the batter into the cake pan and bake 45 minutes to 1 hour, depending on whether a drier or moister cake is preferred. Cool in the pan. Remove the sides of the pan and serve the cake on the base. Sprinkle with superfine (caster) sugar.
© 1993 Chantal Coady. All rights reserved.