Ingredients

Step by step

1. Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 25cm round springform cake tin with butter and line with baking paper. Whiz the almonds in a food processor, add 100g of the sugar and whiz until very fine.
2. Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water.
3. Separate the eggs into two large, clean bowls. Add 125g caster sugar to the yolks and beat for about 2-3 minutes until they turn a pale yellow.
4. Add the melted chocolate and butter to the egg yolks. Stir to combine, then add the ground almonds and mix well.
5. Beat the egg whites until stiff, then whisk in the remaining 50g sugar. In stages, fold into the chocolate until incorporated. Pour into the tin and transfer to a baking sheet.
6. Bake in the preheated oven for 1 hour or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 30 minutes before turning out to serve warm, or transfer to a wire rack to cool completely. Dust with icing sugar and serve with sweet mascarpone cream.