Preheat the oven to 165℃

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Once it is fully melted, take it off the heat and set aside.

Whisk the eggs with the golden caster sugar until it is pale and thick.

Fold the cooled chocolate through the eggy mousse.

Add the plain flour and ground almonds and fold it until the mixture is all combined.

Pour it into a 20cm springform tin that has been greased and lined with baking powder.

Bake it for 35 minutes.

Take it out of the oven and leave to cool slightly, dust with cocoa powder and serve with creme fraiche and raspberries.