Fudge Cake Viviane

Beat the egg yolks with the sugar until thick and light. Melt the
butter and chocolate over hot water until smooth. Cool slightly. Add
the liqueur to the egg yolks and gently fold in the cooled chocolate.
Fold in the ground almonds.

Whisk the egg whites until stiff peaks form. Fold a few Tbls. of the
whites into the chocolate mixture to lighten it. Fold the remaining
egg whites into the chocolate mixture gently. Pour into a greased and
lined 20cm (8in) deep cake tin and bake at 180C/350F until done but
still a bit runny in the centre…as you would for brownies. This
could take anywhere between 40, 60 minutes. It’s best to test it
after 40 minutes and keep an eye on it from then on. Remove from the
oven and allow to cool in the tin for 10 minutes and then let cool on
a wire rack.

This cake is nice served with berries and creme fraiche or heavy
cream. It is also lovely covered with rich ganache glaze made with
equal parts of heavy cream and dark chocolate…add a Tbls. of the
same liqueur you used in the cake….and swirl it over the cake.