300g good-quality dark chocolate, chopped
5 medium free-range eggs, separated
250g caster sugar
125g ground almonds
Cocoa powder for dusting
Fresh raspberries, and double cream to serve
23cm springform cake tin, greased and base-lined with baking paper
Heat the oven to 180°C. Melt the butter in a heavy-based saucepan over a medium heat. Simmer for 3-5 minutes until the butter starts to turn brown and smell biscuity. Add the chocolate and stir until melted.
In another large clean bowl, whisk the egg whites to soft peaks using an electric mixer (the peaks should droop when the beaters are lifted out). Mix the sugar and almonds into the chocolate mixture, then fold in the egg whites using a large metal spoon. Pour the mixture into the tin.