Gooey chocolate slice

100g unsalted butter, diced, plus extra for greasing
100g plain choclate, broken into pieces
3 medium organic eggs, separated
125g ground almonds
100g caster sugar
100g plain chocolate chips

Preheat the oven to 180 degrees. Grease a 22cm x 18cm x 4cm deep baking tin and line with baking paper. Melt the chocolate pieces and butter in a bowl set over a pan of simmering water. remove the bowl from the pan and whisk in the egg yolks followed by the almonds.

In a separate bowl, whisk the egg whites to stiff peaks, then slowly whisk in the sugar to make a meringue mixture. gently fold a quarter of th emeringue into the chocolate mixture and mix until smooth. Add the rest of the meringue and the chocolate chips, then fold together until evenly combined.

transfer the mixture to the tin and bake for 20 mins; the slice will rise during baking. Remove from the oven. Leave it to settle for 2-30mins (it will sink back down and crack as it gets to the proper consistency), then lift out using the baking paper and slice. Serve warm as a dessert with cream, or cold with tea or coffee. It will keep, in a sealed container in a cool place for up to 3 days.