This is one of the best gluten free chocolate cakes I have ever made. This gem of a recipe was found on the Nigella Lawson website, but it isn't one of her recipes, it is a fans recipe.
Line a non-stick spring form pan with baking paper. Heat oven to 175 degrees.
Melt chocolate and butter together, then mix in the almonds. Set aside to cool a little.
Separate four of the eggs and set aside the egg whites. Mix the last whole egg and the four yolks with the sugar. Blend this with the chocolate mixture.
Beat the remaining egg whites until they are stiff. Using a metal spoon fold the chocolate mixture into the egg whites.
Pour into pan and bake for 45 minutes.
Leave to cool in the pan for a little while and then tip onto cooling rack to cool completely.
To do a flood topping cover an oven tray in baking paper. Keep the cake on its cooling rack and place on the oven tray.
Make the chocolate glaze by melting the chocolate, butter and golden syrup together until glossy. Stir gently to combine but don’t whip or you will get air bubbles.
Pour over the cake. You may need to refrigerate to set, it all depends on the temperature of your kitchen.
You can serve the cake by itself or with whipped cream, Greek yogurt or slightly warmed with a bit of custard on a cool winter night.