125g butter
250g dark chocolate
5 eggs, separated
230g Chelsea Caster Sugar
250g ground almond meal

Chocolate ganache
250g dark chocolate
125ml cream

Preheat oven to 180⁰C fan forced. Grease and line
22cm round tin with baking paper.

Place butter and chocolate in medium heatproof bowl, over medium saucepan of simmering water, melt, stirring until combined then cool slightly.

Whisk yolks and sugar in small bowl with an electric mixer until thick and creamy. Transfer to a large bowl with chocolate mixture and almond meal, stirring until combined.

Whisk egg whites in large bowl with an electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches, till combined.

Pour cake batter into prepared cake pan. Bake in oven about 35 minutes (though this can take longer, up to an hour in some ovens I've found) until skewer comes out clean and the cake has pulled away from the sides. Leave in pan for 5 minutes until slightly cooled then turn out onto cooling rack.

Combine cream and chocolate in small saucepan, stirring until chocolate is melted and combined. Cover and refrigerate until set. Spread chocolate ganache over cake.