250 gm dark, bitter cooking chocolate
150 gm castor sugar
150 gm butter
100 gm ground almonds
5 eggs, separated

Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water.
Remove from heat, stir to combine, mix in ground almonds, then beat in the egg yolks, one at a time.

Beat egg whites until stiff and peaked then stir a couple of spoonfuls into the chocolate mixture to lighten it before gently folding in the rest

Turn into a buttered and floured 20 cm. round tin and bake for 40 to 50 minutes.

Leave to cool before removing from tin, Dust with icing sugar to serve.

Raspberry sauce – thaw approx. 350-400 gm frozen raspberries, push through sieve (will only remove some of the tiny seeds), stir in approx. 1/4 cup (or to taste) castor sugar, add approx. 1 teaspoon lemon juice and/or brandy. I didn’t heat it, just stirred in the hope that the sugar would melt, but you could heat gently. Drizzle around or over the cake.

Enjoy!