Ingredients: 250 g semisweet chocolate - broken into pieces, 250 g unsalted butter, 250 g almonds, 125 ml whole milk, 125 ml light cream, 4 eggs - separated, 125 g superfine sugar.
Preheat the oven at 170° C.
Melt the chocolate and butter together.
Heat the almonds with the milk and cream until just boiling. Blend to a rough purée.
Beat the egg yolks and superfine sugar, until pale and smooth. Stir in the chocolate and almond purée until you have a smooth mixture.
Whisk the egg whites until stiff. Fold them into the almond mixture.
Spoon the mixture into a cake pan. Bake for 25-30 min, until the cake has set but still has a slight wobble in the middle.
Serve with a spoon of crème fraiche or whipped cream with brandy sauce and a little bit of forest fruit home-made jam.
