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180g lightly salted butter, cut into cubes, plus extra for greasing
100g plain flour, plus extra for dusting
370g dark chocolate (70% cocoa solids),chopped
180g muscovado sugar
4 eggs, plus 1 egg yolk
100g ground almonds
15g cocoa powder
1 ¼ tsp baking powder
1 x ½ orange, juice
1 tbsp dark rum
80g mixed nuts, such as pecans, walnuts, almonds and pistachios
1. Preheat the oven to 180°C, gas mark 4. Lightly butter a 23cm square cake tin and dust with flour. Melt the butter and 300g of the chocolate in a bowl set over a pan of simmering water. Remove from the heat, then whisk in the sugar until smooth.
2. One at a time, beat the eggs and egg yolk into the mixture until glossy. Fold in the almonds, then the flour, cocoa and baking powder. Stir in the orange juice and rum, then the remaining chocolate.
3. Pour the mixture into the tin, scatter over the nuts and bake for 25 - 30 minutes, until risen and a skewer inserted into the centre comes out with just a few crumbs.
4. Run a knife around the edge of the tin, then leave to cool. Chill for 4 - 6 hours or overnight. Slice into squares and serve.
Shell-on nuts keep for months. But if you happen to have a glut, shell them and stir into runny honey. Spoon over yogurt or ice cream, or serve simply with fresh fruit.
Typical values per serving:
This recipe was first published in December 2011.