Ingredients

250gr castor sugar
150gr softened butter
5 large eggs seperated
250 gr ground almonds
4 drops vanilla essence (optional)
150 gr finely grated chocolate (milk or dark)
2 tbsp plain flour
1 tesp baking powder
Extra butter & flour for preparing the cake tin
Icing sugar for icing

Chocolate Icing or Glaze:
90 ml Cream
180 gr Dark Chocolate
1 ½ tablesp Golden Syrup
1 tablesp Brandy
½ tablesp Grand Marnier

Method:

Cream together the sugar and butter until pale smooth and cream.

Add the egg yolks, 1 by 1 while beating; then add the sieved ground almonds, essence & the chocolate.

Beat the egg whites until stiff, gently fold into the cake mixture along with the sieved flour/ baking powder.

Butter and flour the inside of a 8 ½ cake tin with removable base or line a cheesecake tin with baking parchment.

Turn the cake mixture into it and bake at 160 oC or gas mark 3 for 1 hour. Test with a skewer inserted into the middle of the cake- it should come out clean).

Remove from oven & leave to cool.

Place upside down n on a serving tray before dusting with icing sugar. However you may wish to put a chocolate glaze/icing on the top.