Step: 1/8

Preheat the oven to 180°C (160°C fan, gas 4). Line the base of a springform cake tin with baking paper and grease the sides with butter.

Step: 2/8

Break the chocolate into pieces and melt in a heatproof bowl set over a pan of hot water. Add the butter in pieces and melt into the hot chocolate. Remove the bowl from the pan and allow the chocolate to cool slightly.

Step: 3/8

Mix the eggs in a bowl with the sugar and a pinch of salt until thick and creamy. Stir in the almonds, cinnamon and baking powder.

Step: 4/8

Slowly add the slightly cooled chocolate mixture.

Step: 5/8

Mix everything well with a spatula.

Step: 6/8

Pour the mixture into the tin and bake in the oven for 40 minutes.

Step: 7/8

Test if the cake is ready by inserting a cocktail stick into the centre. If it comes out clean, the cake is ready.

Step: 8/8

Allow the cake to cool slightly in the tin and dust with cocoa powder. Remove from the tin and allow to cool on a wire rack. Cut into pieces and serve the chocolate cake with whipped cream as desired.