Nigel Slater’s Marsala Almond Chocolate Slice Recipe

Roasted nuts, dark chocolate. A marriage made in heaven. The cake will appear, as you take it from the oven, to be not quite ready. The middle will be slightly sunken and feel less springy than the sides. That is as it should be. As it cools, the texture settles and the result is deeply fudgy and really rather pleasing. It is, incidentally, flourless and will keep, covered with kitchen foil, for several days.

You will also need a rectangular loaf tin measuring approximately 20cm × 10cm × 7cm

Extracted with permission from A Cook’s Book, by Nigel Slater (HarperCollins, $60). Out now.