For sweethearts: Flourless chocolate pecan cake 

Gluten-free and superbly rich, this is a wonderful dessert cake, best served with a cloud of whipped cream. You can swap the pecans for shop-bought ground almonds for an even simpler version.

SERVES 8-10

175g unsalted butter, softened plus extra for greasing

150g pecans

½ tsp flaky sea salt

150g golden caster sugar, plus an extra 1 tbsp for the pecans

5 eggs, separated

200g dark chocolate (50-60% cocoa solids), melted

cocoa powder and whipped cream, to serve

• Preheat the oven to 180C/ 160C fan/gas 4. Grease a 23cm cake tin and line the base and sides with parchment. Spread the pecans over a roasting tray then roast for 10 minutes or until deep golden and fragrant. Set aside to cool completely.
• When ready to bake the cake, lower the oven temperature to 160C/140C fan/gas 3. Place the cooled pecans in a small food processor with the salt and 1 tbsp sugar and pulse until finely ground; set aside.
• Place the egg whites in a large mixing bowl and, using electric beaters, whisk them to soft peaks. Scatter over 50g sugar and whisk until they just reach stiff, glossy peaks.
• In a separate mixing bowl, use the beaters (there’s no need to clean them) to cream the butter and remaining 100g sugar for about 3 minutes until pale and fluffy. Beat in the egg yolks one at a time, then beat in the melted chocolate.
• Fold through the ground pecans, then stir a third of the egg white into the mixture to loosen. Carefully fold in the remaining egg white a third at a time, trying to keep in as much air as possible. Tip the mixture into the cake tin, gently smooth the top and bake for 40-45 minutes until just set in the centre.
• Cool the cake completely in the tin, then dust with cocoa and serve with the cream.