Amaretto Chocolate Truffle Cake

250g/ 9 oz 70% dark chocolate, chopped
150g/ 1/2 cup + 2 tbsp butter, cubed
150g/ 2/3 cup sugar
5 eggs, seperated
30g/ 1/4 cup ground almonds
1 tbsp amaretto or bourbon

Heat the oven to 160°C/ 350°F. Butter and line the base of a springpan (23cm).

Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g/ 4 Tbsp sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.

Whisk the egg whites with a pinch a salt until they hold soft peaks then gradually whisk in the remaining sugar, a Tbsp at a time until the merigue is stiff and glossy. Loosen the chocolate mixture with a spoonfl of egg white then fold the rest of the meringue in with spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into tin and bake for 30-35 min.

Leave the cake to cool in the tin on a wire rack for 15 min, it will sind but don't worry - this is meant to happen. Remove the springpan sides of the tin and leave to cool completly.

Serve with whipped cream (maybe flavorued with amaretto) and with some fresh strawberries.

Serves 8