Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
This cake comes from Capri. It is important that the chocolate be 70 per cent cocoa butter.
Preheat the oven to 150°C/300°F/Gas 2.
Butter a 20 cm (8 in) deep round spring-release cake tin, and line the bottom with greaseproof paper.
Coarsely grind the almonds in a food processor, and then the chocolate.
Cream the butter and sugar together in an electri