Step 1

Preheat the oven to 160°C. Grease and line the base and sides of a 23cm springform cake pan.

Step 2

Place chocolate and 60g of the butter in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir occasionally until melted, then set aside to cool.

Step 3

Place the sugar and remaining butter in an electric mixer and beat until pale and fluffy, then beat in the vanilla extract. Add the eggs one at a time, beating after each addition, until just combined. Beat in the cooled chocolate mixture.

Step 4

In a separate bowl, sift together the flour, baking powder and bicarbonate, then add the almond meal. In a third bowl, combine the cocoa powder and 2/3 cup (160ml) of boiling water. Gradually fold the dry ingredients into the chocolate mixture, alternating with the cocoa mixture, until all the ingredients are combined.

Step 5

Pour mixture into prepared pan and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly, then remove the collar of the pan and cool completely.

Step 6

If you wish to fill the cake, carefully cut it into 3 layers horizontally. Place the bottom layer on a serving plate, then use a spatula to spread with half the whipped chocolate filling (see related recipe). Place the middle layer on top, and spread with remaining filling. Place the top slice onto the cake and carefully pour over the glaze (see related recipe), letting it drip down the sides. Allow half an hour for the glaze to set before cutting.