200g chocolate chips
150g butter chopped into small pieces
70g fine ground almonds
5 eggs, separated
1/2 cup Chelsea Caster Sugar
1/2 cup Chelsea Icing Sugar
Extra icing, to dust

1) Pre heat oven to 160°C and grease a 20cm cake tin.
2) Melt the chocolate and butter in a small saucepan and blend well.
3) Stir in the almonds, caster and icing sugars and egg yolks.
4) Beat the egg whites to soft peaks.
5) Carefully fold the egg whites into the chocolate mixture.
6) Pour the mixture into the cake tin and bake for 1 hour.
7) When done run the knife around the edges and remove from the tin.
8) Serve with whipped cream.