This flourless cake is rich, indulgent and perfect for after dinner. The cake puffs up then falls after baking, creating a delicious fudgy texture. We’ve given it a seasonal makeover, piling it high with chestnut cream, borrowed from the classic Alpine dessert
Nutrition: per serving
Heat the oven to 160C/140C fan/gas 3. Butter the base of a 23cm round springform tin and line with baking paper.
Melt the chocolate and butter together in short bursts in the microwave or in a heatproof bowl over a pan of simmering water. Stir until smooth. Cool slightly, then stir in 50g of the sugar and one of the egg yolks. Gradually add the remaining egg yolks, stirring, then stir in the almonds and rum.
Whisk the egg whites with a pinch of salt until they hold soft peaks, then gradually whisk in the remaining sugar, 2 tbsp at a time, until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of the whipped egg whites, then fold in the rest of the meringue using a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30 mins.
Leave the cake to cool in the tin on a wire rack for 15 mins – it will sink a little as it does. Unclip the tin to cool completely.
To make the Mont Blanc cream, whisk the chestnut purée to loosen, then whisk in the cream until it just holds its shape. Whisk in the rum and icing sugar. Pile onto the cooled cake and dust with cocoa powder, if you like.
