Chocolate and almond mixed berry torte

Preheat the oven to 180C/160C Fan/Gas 4.

Take a 23cm round cake tin and line the base and sides with non-stick baking paper.

Break 250g of the chocolate into a heatproof bowl and place over a pan with a small quantity of simmering water to melt.

In a large bowl whisk the egg whites until stuff.

In another bowl whisk together egg yolks and the 1 whole egg, along with the sugar, until pale and thick.

The mixture should leave a trail when the whisk is lifted from the bowl.

Add the ground almonds to the melted chocolate and stir.

Gently fold the egg whites into the chocolate mixture. The mixture will be stiff to start with but be gently and fold and turn the mixture over, being careful not to knock the air out of it.

Spoon the mixture into the prepared tin. Bake for 35-40 minutes, until the cake is well risen and firm to touch. Test by inserting a skewer into the cake; if cooked it should come out clean.

Let the cake cool in the tin for a few minutes before turning out and leave to cool completely before decorating.

Place on a serving plate.

To make the icing, put the remaining chocolate into a bowl with the double cream and melt slowly over a pan of hot water. Stir the mixture well until the icing is thick and glossy. If it's a little too thick add a very small splash of cream.

Allow the icing to cool very slightly then spoon over the top of the cake and smooth out to coat the top and sides. Pile the mixed berries into the centre of the cake and let the icing just set before slicing and serving with cream.