Italian chocolate and nut cake with almond sauce

Preparation method

1. For the cake, line a circular flan dish 18cm/7in in diameter and 3cm/1¼in deep with cling film.

2. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the dark chocolate pieces and stir until melted. Set aside to cool slightly.

3. In a large bowl, use a hand whisk to beat the egg whites for 2-3 minutes, or until they have thickened. Add the ground almonds, walnuts, hazelnuts, icing sugar and almond liqueur and mix until well combined. Gently fold in the melted chocolate.

   Technique: Folding

4. Pour the egg and chocolate mixture into the prepared cake tin and chill in the fridge for two hours.

5. For the topping, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the dark chocolate pieces and stir until melted. Set aside to cool slightly.

6. In a small saucepan, mix together the icing sugar and two tablespoons of water, then heat over a low heat, stirring well, until the sugar has melted and the mixture resembles syrup. Stir in the melted chocolate until well combined.

7. When the cake has chilled, turn it out onto a plate and remove the cling film. Using a spatula or spoon, spread the chocolate topping all over the cake. Set aside for one hour, or until the chocolate topping has set.

8. For the almond sauce, in a saucepan, blend two or three tablespoons of the milk with the cornflour. Gradually add the remaining milk, whisking after each addition until the mixture is smooth and well combined. When all of the milk has been added, bring the mixture to the boil for 2-3 minutes, stirring regularly.

9. Stir in the butter and sugar and boil for 1-2 minutes, then remove the pan from the heat and add the almond liqueur.

10. To serve, slice the cake and place one slice onto each serving plate. Drizzle over the warm almond sauce.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4