Melt the chocolate in a bowl set over a pan of hot, but not boiling, water.
200 g dark chocolate
Whilst the chocolate is melting, cream the butter and sugar together until pale in colour.
200 g unsalted butter, 150 g light muscovado sugar
Mix in the egg yolks and ground almonds. Add the chocolate and stir.
4 eggs, 200 g ground almonds
Whisk the egg whites with the salt until firm. Electric beaters are not essential, but they make the job easier. Fold into the cake mixture.
¼ tsp fine sea or rock salt
Spoon into 23cm round silicone mould or lined tin and bake at 170℃ (325℉, Gas 3) for 40 minutes. Leave to cool, then turn out onto a serving plate and dust with cocoa powder.
cocoa powder
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.