200g dark chocolate, chopped
150g butter, chopped
5 eggs, separated
1/2 cup caster sugar
1/2 cup icing sugar
1 1/2 cups of fine, ground almonds
Extra icing sugar to dust
Preheat oven to 160 degrees.
Spray a 23-centimetre spring-form tin or several smaller tins for individual "mini cakes", then line with baking paper.
In a small saucepan, over gentle heat, or in the microwave; melt the chocolate and butter gently, stirring frequently to blend well. Stir in egg yolks, sugars and ground almonds. In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold egg whites into chocolate mixture, then pour whole into prepared tin or mini tins.
Bake for one hour or until cake is firm in centre. Turn out cake on to a wire cake rack to cool. Serve dusted with icing sugar or decorate with icing, perfect with a little softly whipped cream and fresh berries.