The rich velvety chocolate mousse sits on a base of flour-free sponge cake. The flavour of the cake improves if chilled for 24 hours before serving.
Whisk the egg yolks with the caster sugar until pale and foamy. Use a balloon whisk to stir in the melted chocolate and the ground almonds. Spoon the mixture into the prepared cake tin and smooth level.
Bake in the preheated oven until the cake is springy to the touch and a wooden skewer comes out clean from the centre. Remove from the oven and leave to cool in the cake tin. Line the ve