Flourless Chocolate Cake

Place chocolate for the cake in a double boiler and heat until melted

Gradually stir butter into chocolate and add ½ cup of the sugar and the almonds

Stir in egg yolks one at a time

Beat egg whites and salt in a bowl until they form soft peaks

Add ¼ cup sugar and beat just until whites hold their shape

Fold whites in thirds into the chocolate mixture

Pour batter into a greased, wax paper-lined 20cm springform cake tin and bake 35 minutes at 180°C

Cool on rack then remove sides of cake pan and invert cake onto rack

Remove bottom of pan and wax paper and cool completely

To make the icing melt the butter and chocolate in a double boiler

Remove from the heat and whisk in cream, then whisk in sugar and vanilla

Place cake on a plate and pour warm icing over cake

Spread with spatula making sure to ice the sides and let rest for 2 hours

Sprinkle with icing sugar

Serve with whipped cream