This is a very good, dessert-like chocolate cake. It is very easy to make and doesn’t involve any creaming of butter etc. I had some frozen apricot halves in the freezer from the tree on our allotment, which I placed cut side down on the bottom of the tin. The strength of their flavour and acidity stood up well to the chocolate and were delicious, but it would also be great without them.
50g cocoa powder
1/2 cup of boiling water
125g plain flour
50g ground almonds
a rounded 1/2 tablespoon of baking powder
1/4 teaspoon salt
60g dark chocolate 60-70%, roughly chopped
2 tablespoons of toasted flaked almonds
(optional : frozen apricots, or dried ones soaked in boiling water to plump up)
How to make:
Pre-heat oven to 180C. Grease a round deep cake tin of 9-10 inches, ideally with a spring to open it. Melt the butter in a saucepan and allow to cool slightly.
In a large bowl, mix the cocoa powder with the boiling water with a whisk until well mixed. Then everything else except the chopped chocolate, toasted almonds and apricots, and mix well.
Scatter the flaked almonds in the bottom of the cake tin, and if using, place 6-ish apricot halves (or a few more dried apricots if using) on the bottom, cut side down. Stir the chopped chocolate into the cake mixture, the pour the mixture into the cake tin.
Bake for 40 minutes – until it doesn’t wobble in the middle at all when you check it.
Leave to cool for 15 minutes, then go round the edge with a knife, remove the springform if using, then gently place a large plate or board over the cake then turn it over. You might have to use a knife to go along the bottom of the tin to remove it completely.
Serve with thick Greek yogurt or creme fraiche.