from Geoff Last
This cake is a specialty of Capri, which I have adapted from the first River Café cookbook. You will want to use high quality, bitter chocolate, about 70 percent, if possible. The cake should be a little bit gooey in the middle, almost like a dense chocolate pudding.
2 c. bitter chocolate pieces
2 c. ground almonds
1/2 lb. unsalted butter, softened
2 c. granulated sugar
4 large eggs, separated
Preheat the oven to 325°F. Butter a 10-inch spring-form cake tin and line the bottom with parchment paper.
Coarsely grind the chocolate in a food processor, then add the ground almonds and pulse until the mixture looks like coarse breadcrumbs.
Cream the butter and sugar together with an electric mixer until pale and light.
Beat in the egg yolks, one by one, then the ground nuts and chocolate.
Beat the egg whites separately until they form soft peaks. Fold about a quarter of the whites into the stiff chocolate mixture to loosen it a little, then fold in the remaining egg whites.
Put into the prepared tin and bake for 1 hour and 15 minutes, until set. Allow to cool 15 minutes, then serve warm or at room temperature.