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Preheat oven to 160C and grease a spring form tin.
Melt the butter and chocolate together in a heat
proof bowl over a small saucepan with water or in
a microwave.
Beat egg yolks and sugar until pale and creamy.
Add the chocolate mixture to it and beat until its
mixed in then add the ground almonds and mix them
in well.
Whisk the egg whites until in peaks and fold it in
almond & chocolate mixture.
Pour the cake batter in the tin and bake for about
35 minutes depending on your oven .
When its ready prick holes in the surface of the
cake using a wooden spoon handle ,then pour
caramel but do not let it touch the sides of the
tin otherwise when tou open the spring form it
will stick to it . I used a tin of Nestle ready
made caramel.
Let the cake cool then in a bowl whisk together
mascarpone,a small packet of panna (whipping
cream) and Nutella.
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