Chocolate and Almond Cake

This is a great simple chocolate cake, but the secret lies in the texture. The chocolate is processed to fine chunks, and leaves the cake really moist but also nice and chewy. 
We also ground our own almonds to make the almond meal, adding extra crunch.

Chocolate and Almond Cake:

200g unsalted butter
200g dark cooking chocolate
4 eggs, seperated
170g caster sugar
1 tsp vanilla extract
250g ground almonds (almond meal)

Preheat oven to 170 degrees. Grease and line a 24cm baking pan with non stick paper.
Melt butter and set aside to cool.
Process the chocolate in a food processor until finely chopped but still retaining a little texture.
Place egg yolks, sugar and vanilla extract in a bowl and beat until thick and creamy.
Fold in the chocolate, butter and almond meal.
In a separate bowl beat the egg whites until soft peaks form.
Gently fold in the chocolate mixture. Spoon into the prepared pan and smooth over the top.
Bake for 50- 60 minutes, or until just firm to the touch.
Leave to cool in the pan then serve dusted with cocoa.