This is one of my favourite cakes to make and is a real crowd pleaser. Once the chocolate has been melted, and the whites whipped, it is super easy too, and really takes no time at all. You can even use already ground almonds if you’re in a hurry.
I used to eat a similar cake when I lived in Italy. It was sold in thin slices and sat on a marble bench top in the window of the cutest little cake shop at the end of my street. I would often pick up a slice on my way home from school and eat it for breakfast with an espresso the following morning!
The richness and fudgy texture of this chocolate almond cake is simply dreamy, and paired with the fragrant rhubarb, things get even better. Try and buy the best dark chocolate you can afford – it makes all the difference and really is the hero of the cake. I use unsweetened cocoa powder to dust the cake, which should be done just before serving. Depending on what’s in season, you can exchange the rhubarb for fresh berries, poached pears, or even a citrus salad.