1. Melt the butter over low heat.

2. Remove from the stove, add the chocolate and stir once or twice until the chocolate has melted.

3. Beat the egg yolks with 1/2 cup of the sugar until pale and thick.

4. Stir in the melted chocolate, almonds and flour.

5. Beat the eggwhites and cream of tartar until they form soft peaks.

6. Gradually add the remaining sugar and beat until the mixture has a meringue consistency.

7. Fold 1/4 of the egg whites into the chocolate mixture, then carefully fold in the remaining egg whites.

8. Grease and flour a 22cm square tin lined with greaseproof paper and spoon in the mixture.

9. Bake in a preheated 190'C oven for 40 to 45 minutes or until the cake is cooked.

10. Remove from the oven, allow to cool in the tin, then turn out onto a rack.

11. Dust with icing sugar and cut in squares to serve.

12. Can be served with thickened cream or with ginger ice-cream.

13. Joan Campbell Bon Appetit - Exec.

14. Chef Magnus Johansson -----.