Whisk the egg whites and caster sugar into soft peaks

Separately whisk the egg yolks and a pinch of salt – and then carefully fold into the egg whites

Melt 120g chocolate callets in the microwave 

Fold the melted chocolate and ground almonds into the egg mixture

Pour into cake tin and bake at 180°C 

Bring the cream to the boil and then pour over 200g of chocolate callets, stir until smooth

When the cake is cool, top with the ganache and almonds