Instructions: Preheat the oven to 180 degrees C/350 degrees F/gas mark 4. Line a shallow sponge tin (27cm in diameter) with buttered greaseproof paper.

Cream the butter and sugar until light and Ruffy.

Gradually add the egg yolks. Fold in the ground almonds and the bitter chocolate.

In a separate bowl beat egg whites until stiff then fold gently into the chocolate mixture with a metal fork.

Pour ingredients into tin and bake for 45-60 minutes.

Insert skewer; it should come out a little sticky.

Turn out and cool.

Cover with softly whipped cream and grated bitter chocolate.

Serve.

Make the day before but top with whipped cream and grated chocolate just before serving.

Serves 10

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