Blackcurrant torte

Serves 8

250g blackcurrants 300g dark chocolate 200g unsalted butter at room temperature, cut into small cubes, plus extra for greasing 5 eggs 250g golden caster sugar 100g ground almonds sea salt icing sugar, for dusting Preheat the oven to 180°C/gas mark 4 and line and grease a 23cm cake tin. Break the chocolate into pieces and place in a heatproof bowl. In a small pan, boil approximately 1in of water then lower the heat to simmer. Place the bowl of chocolate on top of the pan, making sure the base does not touch the water, to melt the chocolate. Add the butter and stir with a fork until smooth. In a separate bowl, whisk the eggs and the sugar together with an electric whisk for 8 mins until light and fluffy. Add the chocolate mixture, 150g of the blackcurrants and a pinch of salt. Whisk for 2 mins to combine. Fold in the ground almonds with a spoon and pour the mixture into the prepared tin. Scatter over the remaining blackcurrants. Bake for 45 mins until set and crispy around the edges. Allow to cool completely in the tin, then transfer to a serving plate. Dust the torte with icing sugar through a sieve, cut into 8 slices and serve.