60g dark chocolate
1 tbsp Amaretti liqueur
50g butter, softened
50g caster sugar
50g ground almonds
2 eggs, separated
Preheat oven to 160C.
Grease heart-shaped moulds if using, or an 18cm cake tin.
Combine the chocolate, Amaretti and butter in a bowl over simmering water. When the chocolate has melted, stir well.
Add the butter and sugar. Mix well, then add the almonds and take off the heat.
Whisk the egg yolks and stir into mixture.
Beat the egg whites until stiff and fold through.
Spoon into moulds or tin and bake for approximately 20 minutes or until an inserted skewer comes out clean.
Serve with blackberries and whipped cream.