Amaretto and almond chocolate torte

Method

1. Grease and line the base of a 23cm springform or loose-bottomed cake tin with baking paper. Heat the oven to 180°C/fan160°C/gas 4. In a large saucepan over a low heat, melt the butter and chocolate. Stir in the ground almonds, then cool for 5 minutes.
2. Beat the egg yolks and sugar with an electric mixer for 5 minutes (or use a balloon whisk) or until pale and creamy. Stir in the chocolate mixture until combined.
3. In another, very clean bowl, whisk the egg whites with an electric mixer (with clean beaters) or balloon whisk until stiff peaks form when the beaters/whisk are removed. Stir the amaretto into the chocolate mixture along with a large spoonful of whisked egg whites to loosen the mixture then, using a large metal spoon, carefully fold in the rest. Spoon the batter into the cake tin and bake on the middle shelf for 35-40 minutes until the cake is risen and firm to touch.
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4. Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
5. For the ganache topping, put the chocolate into a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl) and melt gently. Remove from the heat, leave to cool for 5-10 minutes, then slowly stir through the cream until it forms a thick ganache. Set aside to cool, covered with cling film touching the surface.
6. Heat a medium frying pan and toast the almond slices and flaked almonds for 3-4 minutes until lightly browned. Remove and leave to cool.
7. Spread the cooled ganache over the cake, then decorate with the toasted almonds and serve.