110g soft brown sugar
1 tsp vanilla essence
3 large (Grade A) eggs, separated
50ml fresh milk
1 Tbsp Crème de Cacao (chocolate liqueur)
90g dark chocolate
25g ground almonds
110g plain flour
1 tsp baking powder
Place dark chocolate in a bowl, over a pan of simmering water. Allow to melt. Remove the bowl and set aside to cool.
Preheat oven to 170°C. Grease and line the base of a 10x23 cm loaf pan.
Cream butter, sugar and essence until light and fluffy. Beat in egg yolks one at a time. Cream until well combined.
Combine melted chocolate with Crème de Cacao. Stir well to mix. Add this to the creamed butter mixture. Beat in the milk gradually until well combined.
Fold in sifted dry ingredients and stir in ground almonds until just combined. Whisk egg white in a clean mixing bowl until just stiff. Fold the meringue into the creamed chocolate butter mixture in three batches.
Pour mixture into prepared pan. Bake in preheated oven for 1 hour to 70 minutes, or until cooked through when tested with a skewer. Cool cake in the tin for 10–15 minutes before turning out onto a wire rack to cool completely.