Chocolate Mud Cake
This cake does not contain flour. Cake can be made 3 days ahead; store in an airtight container in the refrigerator.
1/3 cup cocoa powder
1/3 cup hot water
150g dark chocolate, melted
150g unsalted butter, melted
1 1/3 cups firmly packed brown sugar
1 cup (125g) packaged ground almonds
4 eggs, separated
Grease a deep 19cm square cake pan.
Line pan with a strip of paper to cover base and extend over 2 opposite sides; grease paper.
Combine cocoa and water in bowl, stir until smooth.
Combine cocoa mixture, chocolate, butter, sugar and almonds in large bowl; stir until combined. Stir in egg yolks one at a time. Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in 2 batches.
Spread mixture into prepared pan, bake in moderate oven about 1 1/4 hours, or until firm; cool in pan.
Carefully turn cake out of pan, serve dusted with sifted drinking chocolate, and whipped cream if desired.