Instructions: Preheat the oven to 150qC/300F/Gas 2.
Butter a 20cm deep round spring release cake tin and line the bottom with greaseproof paper.

Coarsely grind the almonds in a food processor and then the chocolate.

Cream the butter and sugar together in an electric mixer until pale and light.

Add the egg yolks one by one then the ground nuts and chocolate.

Beat the egg whites separately until they form soft peaks.

Fold about a quarter into the stiff chocolate mixture to loosen it a little then fold this mixture into the remaining egg whites.

Put into the prepared tin and bake in the preheated oven for 45 minutes until set.

Test by inserting a skewer; if the torte is cooked it will come out clean.

This cake comes from Capri. It is important that the chocolate be 70 per cent cocoa butter.

Serves 8

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