Almond chocolate cake

Preheat the oven to 160 ºC (325 ºF).
Spray two 20 cm loose-bottomed cake tins with non-stick spray and line with waxed paper.
Cream the butter and sugar together till light and creamy.
Add the egg yolks one by one, beating well after each addition.
Place the chocolate in a glass bowl. Melt over a saucepan of boiling water or in the microwave oven on 70 per cent power.

Stir every now and then. Add to the butter mixture and beat well. Add the almonds and mix well.
Sift the self-raising flour and cornflour together and fold into the butter mixture.
Beat the egg whites till stiff and fold into the chocolate mixture using a metal spoon.
Divide the mixture equally between the two prepared cake tins.
Bake for 40-45 minutes or till a testing skewer comes out clean when inserted into the centre of the cake.
Cool slightly before turning out onto a wire rack to cool completely. (The cake layers will not rise much.)
Decorate with melted chocolate or butter icing.
Makes two cake layers.