• 4 oz. (120 g.) butter
• 4 oz. (120 g.) caster sugar
• 2 eggs
• 2 oz. (60 g.) ground almonds
• vanilla essence
• 2 oz. (60 g.) grated chocolate
• 6 oz. (180 g.) flour
• salt

Line an 8-inch (20-cm.) cake tin with buttered greaseproof paper, covering the bottom with a double thickness.

Cream the butter and sugar and add the well-beaten eggs. Stir in the ground almonds and vanilla, and the chocolate which has been melted in a basin over hot water. Sift in the flour and a pinch of salt. Mix and beat well. Bake for 30 minutes at 350° F., gas mark 4, and then turn down the oven to 300° F., gas mark 2, and bake a further 30 minutes. Test with a skewer, which will come out clean when the cake is done.