Chocolate torte

1. Heat oven to 180C/160C fan/gas 4.

2. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin.

3. Put the butter and chocolate into a pan and gently melt together until smooth.

4. Using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

5. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon.

6. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even.

7. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top.

8. Leave the cake to cool until warm, then release from the tin.

9. Dust with cocoa, then cut into wedges.