Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm round springform cake tin.

Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.

Whisk the egg whites with a pinch of salt until they hold soft peaks then gradually whisk in the remaining sugar, 2 tbsp at a time until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of egg white then fold the rest of the meringue in with a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30-35 minutes.

Leave the cake to cool in the tin on a wire rack for 15 minutes, it will sink but don’t worry – this is meant to happen. Remove the springform sides of the tin and leave to cool completely.

To make the amaretto cream, whip the cream, sugar and amaretto together until it just holds its shape. Eat the cake when cool or wrap up and chill overnight – the texture of the cake will become even more velvety. Dust with cocoa and serve with the amaretto cream.