This is an original Green & Blacks recipe with original G&B chocolate from my thumbed and chocolate covered copy of their first recipe book. I cannot take the credit for this decadent creation so I hail the writer of the book and the creator of the recipe….if I ever meet you, you deserve a big kiss….assuming you’re male, tall, dark and handsome that is….
In the original recipe, this ‘cake’ has been royally dusted in a shimmering sheen of gold dust. I didn’t get hold of any in time but to make it as glamorous and irresistible as the famous bond girl then go for it. I also chose to flavour mine with 1/3 ‘Maya Gold’ chocolate as suggested- an orange and spice flavoured bar. However, an orange, lemon or even salted bar (I’m dying to try that as I write) would be amazing too. Served with my marmalade and cocoa nib ice cream, the festive orange was a soothing addition.
Serves about 12
- 200g dark chocolate, broken into chunks
- 100g Maya Gold chocolate (or orange, lemon, salt, etc…)
- 275g caster sugar
- 165g unsalted butter, cubed
- 5 eggs
- 1 tbsp ground almonds
- Icing sugar to dust
- Grease and line a springform cake tin (20-23cm wide). Preheat the oven to 180°C.
- Place the butter, sugar and chocolate with a pinch of salt in a heatproof bowl and place it over a pan of barely simmering water and heat gently until all melted and combined. Set aside to cool a little.
- Whisk the eggs with the almonds. When the chocolate has cooled slightly, fold the eggs in and mix well to combine. It will look like it won’t combine at first but pursue it until smooth and creamy.
- Pour the mixture into the tin and level off. Bake for 35-45 minutes until set but with a small amount of give when touched in the middle.
- Leave to cool completely in the tin before removing and serving at room temperature. Scatter with a generous snowy blanket of icing sugar or a bond-girl-style sheen of gold dust and serve voraciously with cream or ice cream.
