Finely grate 10g off the chocolate block to cover the top of the cake with later.
160 g 100% chocolate
Melt the remaining 150g in a saucepan over a low heat along with the butter. Leave to cool a little.
200 g unsalted butter
Whisk the egg with the sugars until thick and doubled in volume. Electric beaters are best for this as it takes at least five minutes of hard whisking.
1 goose egg or 3 large hens eggs, 40 g light muscovado, 120 g golden caster sugar
Pour the chocolate down the side of the bowl so as not to knock the air out of the egg mixture then proceed to fold in as gently as possible.
Fold in the ground almonds.
75 g ground almonds
Pour into a 22cm silicone cake mould or lined tin and bake in a preheated oven at 170℃ (325℉, Gas 3) for 30 minutes. The cake should be well risen and a skewer inserted into the middle should come out clean.
Leave to cool, then turn out onto a wire rack to cool further.
Place onto a cake stand and scatter the grated cocoa over the top.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.