Preheat oven to 180C/350F/Gas 4/fan oven 160C.

Butter an 18cm/7in deep round cake tin and line the base.

Melt the chocolate in a bowl over a pan of simmering water.

Beat the sugar and butter until light and fluffy.

Beat in the yolks, one at a time.

Stir in the almonds and chocolate.

Whisk the egg whites in a bowl until stiff peaks form.

Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder.

Repeat three more times until the egg white and flour is evenly mixed in.

Pour the mixture into the tin.

Bake for 35-40 minutes until risen and firm.

Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.

I then added some homemade marzipan and melted chocolate to decorate.