This is a particularly good chocolate cake: it will keep 3 or 4 weeks in an airtight tin and also deep-freezes very well. The recipe comes from the Macadam collection in Edinburgh.
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.
©1975 The Estate of Elizabeth Ayrton