I know I already have a very traditional http://dianastaveley.blogspot.co.uk/2010/06/torta-al-cioccolato.html
chocolate torte on my blog, but this recipe is far simpler and a great one to quickly knock together and pop in the oven for a gorgeous evening dessert.

I threw mine together whilst I finished cooking our dinner last night and then popped it in the oven while we enjoyed our meal, this gave us enough time to eat, allow our food to settle, enjoy some family time together around the table and then enjoy this yummy torte warm from the oven, served with some Cornish vanilla ice cream, it was heavenly and the perfect end to the meal. Well a nice glass of  Limoncello and an espresso would of finished it all off a treat, the perfect accompaniment to this dessert, but espresso that late for me would mean no sleep and we are trying not to drink during the week !!!! It sucks I know, but health kick and all that jazz !!!

We had a lovely evening together, I love nothing better than that time of the day where we all come together at the table, enjoy good food and talk about our day, precious family time that I think is just so important.

Buon appetito

200g unsalted butter
200g bar dark chocolate , 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

Heat oven to 180C/160C fan/gas 4.

Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin.

Put the butter and chocolate into a pan and gently melt together until smooth.

Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even.

Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too.

Serving suggestions 
Try with Mascarpone or Limoncello cream http://dianastaveley.blogspot.co.uk/2010/05/limoncello-cream.html , Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.