Line a 25cm springform cake tin with silicon or baking paper
Place the chocolate, butter and sugar in a bowl over a pan of simmering water and melt slowly. Remove from heat and stir.
Add vanilla and then almonds and egg yolks one by one.
Whisk the egg whites in a clean bowl until stiff peak stage. Fold in one tablespoon of the egg whites to the chocolate mixture and then gradually fold in the rest of the remaining egg whites.
Pour into the prepared tin and cook for 30 mins. The middle should still be a little wobbly.
Allow to cool before removing from the tin, the cake will sink a little but don’t worry that just ensures a lovely dense delicious treat!