This gluten-free cake recipe uses ground almonds as a flour substitute, resulting in a surprisingly moist, sweet sponge. For a decadent finish, the chocolate cake is topped with cherry jam and chocolate cream.
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 21cm loose-bottomed cake tin and line the bottom with baking paper.
Place a bowl over a pan of barely simmering water and add the chocolate. Allow to melt gently until smooth, then set aside to cool slightly.
Meanwhile, separate 5 of the eggs and whisk the egg whites until stiff. In a separate bowl, mix the egg yolks with the sugar and remaining egg. Beat together until pale and thoroughly combined.
Whisk the ground almonds into the egg yolk mixture and stir through the melted chocolate. Once fully incorporated, carefully fold in the stiffened egg whites - the mixture will be stiff at this point, so it's best to add the egg whites in 4 stages, whisking in the first quarter then gently folding in the remaining egg white bit by bit to keep as much air in as possible.
Pour the mixture into the prepared tin and bake for 50 minutes, until a crust forms on top and the cake begins to pull away from the sides of the tin.
Remove from the oven and allow to cool in the tin for 10 minutes, then turn the cake out onto a wire rack with a bowl or plate set underneath.
Peel the baking paper off the cake and, if using, pour over the cherry liqueur. Set the cake aside and leave to cool while you prepare the topping.
For the topping, melt the chocolate and cream together in a bowl over simmering water, stirring occasionally until glossy and smooth. Once melted and combined, remove the bowl from the pan and allow the mixture to cool slightly.
Spread a layer of jam over the cake, then pour the chocolate and cream mixture generously over the top and smooth round the edges using a palette knife.
Once the topping has nearly set completely, grate over a little extra chocolate to decorate.