Break 200g good quality plain chocolate into pieces, put into a glass basin and heat in a microwave oven for a few minutes
until melted. Let cool a little, stirring until smooth. Cream together 125g softened butter and 125g caster sugar until light
and fluffy, then beat in 4 egg yolks, together with 200g ground almonds and the cooled melted chocolate. Whisk 4 egg whites
until stiff and gently fold into the chocolate mixture. Pour the batter into a 20cm loose-bottomed tin and bake in a 180°C oven
for 30 – 40 minutes, until a skewer pushed into the middle comes out clean. Let the cake cool in the tin for 15 minutes before
removing to a plate. When ready to serve, dust the top with cocoa powder and accompany with crème frâiche and some raspberries.