Pre-heat the oven to 180˚c
Line a 20cm round and 6cm deep cake tin with baking paper
Melt the Chocolate in a bowl over some hot water in a pan
Separate the Eggs
Whisk the Egg Whites until they are at the stiff peak stage (fluffy, and can stand up on their own; or when you can turn the bowl upside down and the mixture doesn’t fall out) – set aside
Separately, in a large bowl, whisk the Cocoa Powder and Water (don’t worry about washing the whisk up after the egg whites!)
Add melted Chocolate, Ground Almonds, Sugar and the Egg Yolks – whisk together
Now, fold the whisked Egg Whites into the Chocolate mixture (so you don’t lose any of the air in the cake)
Carefully pour the mixture into the cake tin and bake for 35 – 50 minutes (or until you can put a knife into the cake and it come out clean)
Serve with Raspberries, Strawberries or Kiwi – or with a delicious dollop of fat free Yoghurt?!
[From Nadia Sawalha's Greedy Girls Diet book - "Aunt Joooolah's Chocolate Cake" - published in Daily Mail magazine]