Heat oven to gas mark 150°C/gas 2
Line a 25cm push up bottom or spring form cake tin with baking parchment
Break the chocolate in to pieces and carefully melt (Don’t over heat! It’ll burn and go gritty)
Cream the butter and the sugar together till smooth, then add the ground almonds, egg yolks and melted chocolate and mix evenly.
Whisk the egg whites until stiff, then carefully fold into the chocolate mixture.
Pour into the cake tin and bake for 35 mins. A light crust will form on top and the middle should be squishy. Leave to cool then carefully remove from the tin.
To ice heat your chocolate, add the butter then smooth onto the cake and leave to set, or use part white and part dark to get a marbling effect.
If you want to impress serve it with crème fraiche and raspberries. Bliss !!