• 350g (12oz) good quality dark chocolate,
  • broken into small pieces
  • 350g (12oz) butter
  • 6 large eggs
  • 400g (14oz) caster sugar
  • 175g (6oz) ground almonds

Preheat the oven to 180°C (350°F, Gas 4). Butter and flour a 20cm x 30cm (8in x 12in) cake tin. Slowly melt the chocolate and butter in a large saucepan over a low heat, stirring with a wooden spoon. Beat the eggs and sugar together with an electric mixer until pale, creamy and thick. It takes a few minutes to achieve this stage. Then stir the melted chocolate mixture into the egg mixture and finally add the ground almonds folding them in carefully. Pour into the tin and bake in the oven for at least one hour, or until just cooked. I like it to be a gooey chocolate brownie, and ovens vary a lot so keep an eye on it. Cool slightly, cut into squares and serve topped with icecream.