8 ounces/225g cooking chocolate
2 tablespoons milk
1 cup ground raw almonds (consistency of flour)
6 eggs, separated
6 teaspoons dietetic maple syrop (Slim-ette)

1/4 cup safflower oil
1 3/4 cups ground raw almonds (consistency of flour)
1 1/2 teaspoons almond essence
10 teaspoons sugar substitute (Equal or Nutrasweet)

Grated chocolate
Chopped raw almonds
1. Melt the chocolate with the milk in the top of a double saucepan over boiling water.
2. Mix the melted chocolate with the ground almonds, egg yolks and maple syrup; beat well.
3. Fold in the stiffly beaten egg whites.
4. Pour into a greased cake tin, preferably with a removable base. You can also use two 9-inch/23cm round layer cake pans.
5. Bake in a preheated 350 F/175 C oven for 45 minutes or until golden brown on top. Cool.
6. Turn out and split cake into two layers if using one cake pan. Split cake by taking some sewing thread (2 feet/60cm long) and gently working this horizontally, keeping thread stretched.
7. Warm oil in saucepan. Remove from heat.
8. Add the ground almonds, the essence and the sugar substitute. Add more sugar substitute if you like a sweeter filling.
9. Spread half the filling between layers, put them together and spread remaining filling on top (make double the quantity to cover the sides).
10. Sprinkle with grated chocolate and chopped almonds.
6 to 8