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Chocolate pain d’épices

This cake is not overly sweet but it has an intriguing spice combination. It’s worth splashing out on a really good high-cocoa chocolate bar that will add to the layers of wonderful flavours and aromas.

Serves 8

125g (4½oz) butter, plus extra for greasing

150g (5½oz) dark chocolate (55–62% cocoa solids), roughly chopped

150g (5½oz) caster sugar

3 eggs, lightly beaten

55g (2oz) ground almonds

¾ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

icing sugar, for dusting

a mint sprig or an edible flower, to decorate

lightly whipped cream, to serve

20cm (8in) round springform cake tin with a high side

1. Preheat the oven to 160°C (315°F) Gas mark 2½. Grease the sides of the tin, and line the base with baking parchment.

2. Put the chocolate, butter and sugar in a large heatproof bowl over a saucepan of water, making sure the base of the bowl doesn’t touch the water. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the chocolate to melt slowly, stirring regularly. When smooth, stir in the eggs. Fold in the ground almonds and then sift in the cinnamon, ginger, cloves and cardamom. Fold in to combine.

3. Pour the mixture into the prepared tin and bake for 40–50 minutes until the centre is just set. Leave to cool in the tin on a wire rack.

4. When the cake is completely cool, carefully take it out of the tin and put it on a serving plate or cake stand. Dust with icing sugar and decorate with a sprig of mint or edible flower. Serve with cream.