Find out more here.

• Preheat the oven to 160C Fan. Grease and line a 20cm deep loose bottomed cake tin with baking paper.
• To make the cake. Melt the chocolate over a pan of simmering water until runny. Whisk the egg yolks and caster sugar together until thick and fluffy, whisk in the butter, a little at a time then add the melted chocolate. Whisk the whites in a large bowl until stiff. Fold the whites into the yolk mixture with the ground almonds 
• Spoon the mixture into the tin.
• Bake for 50 minutes until well risen and firm in the middle . Leave to cool.  The top will crack a little as it's similar to a brownie, so don't worry. Slice in half when cold .
• To make the mousse.  Whisk the cream until soft peaks. Stir in the melted chocolate .
• Brush both cakes with the rum.
• Put one cake on a plate. Spoon the mousse on top and level with a spatula . Put the second cake on top . Dust with cocoa and arrange the berries on top .  Sift over some of the icing sugar and drizzle over 50g of melted chocolate.