Not a pudding, or a cake, or even a mousse, this is so easy to achieve. To be served warm with loads of vanilla ice cream and sprinkled with Extra Dark chocolate (71% min cocao), fresh raspberries or blueberries. Delicious any time of the day or night!

Use a 20.5 cm diameter cake tin, greased and base-lined

• Put the chocolate into a heatproof bowl over a pot of steaming water an let it melt gently.
• Whisk the butter until creamy, add the sugar and beat until light and fluffy. Beat in the egg yolks one at a time. Then beat in the cooled chocolate and the vanilla or coffee.
• Using a large metal spoon, stir in the ground almonds.
• Put the egg whites and salt into a grease free bowl and whisk until they form soft peaks.
• Gently fold the egg whites into the chocolate mixture in 3 batches. Spoon the mixture into the prepared cake tin and bake in a preheated oven at 200C (400F) Gas 6 for 10 minutes. Then reduce the oven temperature to 180C (350F) Gas 4 and bake for a further 7-10 minutes until barely set - do not overcook or the torte will be dry.
• Remove from the oven, leave for 10-15 minutes, then gently unmould, dust with icing sugar and serve warm, with whipped cream and raspberries or with vanilla ice cream.
• Sprinkle with grated chocolate.