• 200 g dark, bitter chocolate
• 100 g caster sugar
• 120 g butter
• 100 g ground almonds
• 4 eggs, separated
• icing sugar for dusting

Heat the oven to 180°C/Gas 4. Roughly chop the chocolate. Fit a heatproof bowl over a saucepan of simmering water, and combine the chocolate, sugar and butter in the bowl. Stir as it melts into a smooth, glossy sauce. Remove from heat and cool for 5 minutes.

Add the ground almonds and stir well. Beat in the egg yolks, one by one, until well mixed.

Place the egg whites in a large dry bowl and beat until stiff and peaky. Stir a large spoonful of egg white into the chocolate mixture to lighten it, then gently fold in the remaining egg white.

Spoon the mixture into lightly buttered large muffin moulds, or a 12-hole muffin tray lined with doubled muffin paper cases, and bake for 25 to 30 minutes.

Leave to cool for 10 minutes before removing from the moulds. Serve at room temperature, dusted with icing sugar, or store in an airtight tin for up to 3 days.