Chocolate cake

Preheat oven to 170C/150C fan/gas 3.

Almond cake: Roast the nuts in a hot pan for 5 mins until they are a pale golden colour.

Cream together the butter, sugar, nuts, baking powder, eggs and honey.

Add the flour until the dough just comes together - it will be soft.

Carefully roll out the dough on a well-floured surface to a 1cm thickness.

Bake the cake in the oven for about 20 mins until just set.

Chocolate mousse: Pour sugar and yolks into the heatproof bowl. Place the bowl over a pan of simmering water.

Whisk yolks with sugar till thick and creamy. Add double cream and cocoa. Whisk until combined and cream is warm to the touch.

Remove the bowl from the pan. Add dark and milk chocolate, unsalted butter. Stir continuously until it is shiny, smooth, and completely melted.

Meanwhile, whisk the egg whites until they form soft peaks. Pour the egg whites into the chocolate cream and gently fold together.

Pour the mousse over the cake and transfer to the refrigerator to chill for at least 6 hours.

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