Flourless chocolate cake

Preheat oven to 160°C (fan assisted). Grease and line the base of a 22cm cake tin with baking paper.

Melt butter and stir in sifted cocoa until smooth. Set aside to cool.

Beat the egg yolks, sugar and vanilla until thick and pale. Mix in cocoa mixture, ground almonds and baking powder.

In a separate bowl whisk egg whites until soft peaks form. Carefully fold half of the egg whites into the cake mix. The mixture will be quite thick at this stage. Fold in remaining egg whites.

Pour into the prepared cake tin. Bake for 40-45 minutes. The cake will pull away from the sides of the tin, but will still be soft when lightly touched in the centre when cooked. Cool in the tin before removing. When cold dust with icing sugar before serving. Serve with whipped cream or yoghurt and fresh berries if wished.