Instructions: Carefully separate eggs.

Put the chocolate in a mixing bowl over a pot of simmering water and stir until melted. Add the butter and stir until melted. Remove from the heat and stir in the sugar, egg yolks, vanilla and ground almonds. Next add the cornflour and fold in with the stiffly beaten egg whites.

Pour the mixture into a buttered shallow pie tin and bake in the oven 190C/380F for about 40 minutes.

Let the cake cool in the tin before turning out.

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