This rich, dense chocolate cake is incredibly easy to make but will always impress. It can be served with whipped cream, creme fraiche, Green & Black's Organic Vanilla ice cream or simply on its own sliced into small fingers with coffee. It can also be made with Green & Black's Dark, Milk, White and Maya chocolates either on their own or in a combination. If it is made the day before and then chilled over night it becomes even more dense, fudgey and wicked. The lack of flour in the recipe also makes it suitable for coeliacs. Ingredient: Use: 8in or 9in (20cm or 23cm) cake tin with removable base or similar-sized tart tin 2 x 5.3oz Bars Green & Black's Dark 70% Chocolate 9.7oz (275g) Caster Sugar 5.8oz (165g) Unsalted Butter Pinch of Sea Salt 5 Large Free Range Icing Sugar 1 Tablespoon Ground Almonds plus extra for dusting the tin Instruction: Preheat the oven to 180C/350F/Gas Mark 4. Butter and dust a cake tin with a removable base. Put the first 4 ingredients in a bowl over barely simmering water and allow to melt. Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat. Pour into the cake tin and bake for between 35 and 40 minutes. Allow to cool, and dust with icing sugar. Serves: Preparation Time: Preparation time: 10 minutes. Cooking time: 35-45 minutes.