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Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.
It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour.
This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream. Published by Clarkson Potter, a division of Random House, Inc. Grease your springform pan with a little oil and line the base with parchment paper.
Reprinted from the book Nigellissima by Nigella Lawson. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste.
Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan.Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan.Leave to cool completely or eat while still warm with some ice cream, as a dessert.