As we have mentioned once before one of our favourite cookbooks is Nigel Slater’s Kitchen Diaries, which takes the reader on a 12-month journey through Nigel’s seasonal home cooking.  The book is beautiful, with descriptive writing, full page images and high quality paper. To make it even better every recipe we have ever cooked from it turns out great. The dishes are never too complicated; instead their sensational tastes rely on fresh, seasonal ingredients. Our great friends Angus and Elizabeth gave the cookbook to Mark for his 30th Birthday and we think about them every time we cook from it.

Despite the recipes being based on English seasons we still cook many of its recipes here in Australia, including this amazing chocolate cake, which can be baked all year round. I have baked this cake several times now and each time it impresses everyone who tastes it. I served it at our Earth Hour party last night and lots of people asked for the recipe, so here it is. Enjoy!

Chocolate almond cake

A shallow, intensely chocolatey cake that is both moist and extremely light. For the best dark and velvety cocoa powder, try shops that specialise in fine chocolates or look out for brands such as the Chocolate Society, Valrhona or Green and Blacks. Serves 10.

200g fine dark chocolate (70 per cent)
a small, hot espresso
200g butter
80g plain flour
1 tsp baking powder
2 level tbsps of very good quality cocoa powder
5 eggs
200g golden unrefined caster sugar
125g shelled almonds

You will need a shallow cake tin, 23-24cm in diameter, about 5cm deep, the base lightly buttered and lined with a round of greaseproof paper.

Set the oven at 180C/gas mark 4. Break or chop the chocolate into small pieces and melt in a bowl resting over a saucepan of gently simmering water. As soon as it has started to melt, pour the hot espresso over the chocolate. Cut the butter into chunks and drop it into the chocolate and coffee. Resist the temptation to stir. Sieve the flour, baking powder and cocoa together. Separate the eggs, dropping the egg whites into a large bowl. Whisk the whites till they are thick and stiff then quickly but gently fold in the sugar with a large metal spoon. Remove the chocolate from the heat and stir to dissolve the last of the butter. Mix the egg yolks together then stir quickly into the chocolate, just till the ingredients come together. Fold firmly but gently into the egg white and sugar. Don’t skin the almonds, but blast them in the food processor until they resemble fine, fresh breadcrumbs. Lightly fold in the flour and cocoa mixture then the ground almonds. Work slowly and firmly but lightly. Don’t over mix or knock the air out, and stop as soon as the last bit of flour is mixed in. Transfer into the cake tin and bake for 25 minutes. Test the cake for doneness with a skewer. It should come out clean, without any sticky cake mixture attached. Leave to cool a little before turning out and slicing.

Nuts: You could use hazelnuts instead of almonds, though I would be tempted to toast them first, then rub off their skins before grinding.

Cream: A tart cream, such as creme fraiche brings out the flavour of the cake more than a sweet cream.

Fruit: If you intend to eat this as a dessert then I recommend a handful of raspberries on the side.

Tips: It is essential not to let the chocolate get too hot as it melts. The water should be just simmering. Once the butter has started to melt, turn the heat off but leave the dish in place. Avoid the temptation to stir and fiddle, which will sometimes make the chocolate ‘seize’ into a lump.