I've stashed it away in the freezer - just like Nigella told me to do - ready for Christmas Eve when I will be serving it with some Cointreau Cream.
The smell of this cake was amazing, with the orange zest, espresso and cinnamon. I was little bit worried about adding the cinnamon as I am not a huge fan - but I've given it a go and if the smell is anything to go by it will taste just fine.
150g Dark Chocolate
1 tsp Vanilla Extract
100g Ground almonds
1 tsp Cinnamon
Pinch of ground cloves (I didn't have any so didn't add this)
Zest of 1 Orange (Nigella uses a clementine)
4 tsp Instant Espresso powder
Step 1: Make sure all ingredients are at room temperature.
Step 2: Preheat oven to 180c. Butter sides and line base of 23cm springform tin.
Step 3: Melt chocolate and butter together in microwave and set aside to cool
Step 4: Beat eggs, sugar and vanilla until thick, pale and moussy. They should have doubled in size.
Step 5: Fold in ground almonds, cinnamon, orange zest and espresso powder.
Step 6: Fold in Chocolate mixture.
Step 7: Pour into tin and bake for 35-40 minutes
Step 8: Place tin on cooling rack and don't unlock tin until cooled completely.
You can freeze it for up to 1 month or it will last for 3 days.