Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy – it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced