Heat the oven to 180ºC. Grease and base line a 20 or 22cm round cake tin.

Put the chocolate and butter in a bowl over a pan of hot but not boiling water and stir until melted.

Put the egg yolks and sugar in a separate bowl and whisk until creamy and thick. Whisk in the chocolate mixture and almonds. Fold in the flour, salt and baking powder and stir well until well combined.

Put the egg whites in another bowl together with the lemon juice and whisk to soft peaks. Fold a third of the egg white mixture into the chocolate mixture to loosen. Then fold in the remaining egg whites.

Pour into the prepared cake tin and bake in the oven for 40 minutes until set. Cool and then place on a wire rack.

To make the icing, combine the icing sugar and cocoa into a bowl, and add 2 tablespoons water. Mix to a thick coating consistency. Spread over the top of the cold cake. Decorate your cake.

If desired, you can cover your cake with chocolate glaze. To make chocolate glaze, whisk 110 gr (4oz) dark chocolate and 1/4 cup heavy cream and beat until creamy and smooth.