By Chantal Coady
This recipe was stolen from a famous restaurant in Sardinia, which shall remain unnamed, as will the perpetrator! Made without flour or almonds, it is so good it had to be shared.
Melt the chocolate in a bowl in a very low oven for about 5–10 minutes (melting chocolate). Turn the oven up to 180°C/Gas 4 and butter a 25 cm round