Chocolate and Almond Cake (Flourless)

This is a tasty flourless chocolate cake from Rachel Allens 'Rachel's Favourite Food at home' but I have changed the filling to nutella and cream, though you could use the original brandy cream

125g Dark Chocolate
4 Eggs
150g Caster Sugar
150g Ground Almonds
Icing Sugar for dusting
Nutella
125ml Whipped Cream

1. Preheat oven to 180c. Grease and line two 18cm cake tins. Melt chocolate in a bowl over simmering water. When the chocolate is completely melted remove from heat and allow to cool slightly.

2. Whisk eggs and sugar using an electric whisk for 5-8 mins until light and frothy (if you don't have an electric whisk, whisk the eggs and sugar in a bowl over simmering water until it too is light and frothy).

3. Pour the egg and sugar mixture gradually into the chocolate stirring until mixed completely. Fold in the ground almonds.

4. Pour the mixture egually between the two tins and bake in the oven for 17-22 mins until the centre feels firm. Cool on wire racks.

5. Spread nutella on both cakes followed by a layer of whipped cream and sandwich gently together. Dust the top with Icing Sugar.