Flourless Chocolate and Almond Bundts

Preheat the oven to 180ºC (350ºF/Gas 4). Grease the bundt tin, paying particular attention to the bottom of the moulds and around the central rings. Chill the tin until needed.

Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g (1¾oz) of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside.

Place the egg yolks and half the sugar in a large bowl and beat with a hand-held electric whisk until pale. Gradually pour the chocolate mixture into the egg-yolk mixture and stir together using a silicone spatula until combined. Add the cocoa and almond mixture to the bowl and stir to combine.

In a separate large bowl, whisk the egg whites until they form soft peaks. Slowly pour in the remaining sugar, whisking constantly, until the meringue forms glossy, stiff peaks.

Add one-third of the meringue mixture to the chocolate batter and gently fold to combine. Repeat with the remaining meringue, adding it in two additions.

Divide the mixture equally between the bundt moulds. Bake for 15 minutes until a skewer inserted into the cakes comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.

Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.

Serve the cooled bundt cakes with the melted chocolate drizzled over the top. You can store the bundt cakes, without topping, in an airtight container for 2–3 days.

TIP If you’re having trouble removing the cakes from the tin, soak a clean tea towel in boiling water, place the cakes in their tin on top of the tea towel, and leave for 5–10 minutes. This should make it easier to invert the cakes onto a wire rack, as per step 6.