Valentines cake

Preheat the oven to 180C. Butter a cake tin (use a deep, round, loose-based 23cm heart shape tin) and line the base with non-stick baking parchment.

Put the chocolate into a bowl placed over a pan of hot water. Place the pan over a low heat until the chocolate has melted, stirring occasionally. Allow to cool a little.

Whisk the 5 egg whites in a large mixing bowl until stiff but not dry. In a separate large mixing bowl, use a hand-held electric mixer to whisk together the 5 egg yolks, whole egg and sugar until thick and pale. The mixture should be thick enough to leave a trail on the surface when the whisk is lifted from the bowl.

Whisk the ground almonds, melted chocolate and 1 tablespoon of the whisked egg whites into the egg yolk mixture. Carefully fold in the remaining egg whites using a large metal spoon or a straight-edged plastic spatula. Turn the mixture into the tin.

Bake for 20 minutes, until the crust that forms on the top is firm and the cake has begun to shrink away from the side of the tin. Allow the cake to cool in the tin for about 10 minutes.

Turn the cake upside down onto a wire rack covered with a tea towel. Peel off the parchment and leave to cool completely. Cut the cake through the middle. Use the top of the cake as the base and fill the middle with crushed raspberries and a little raspberry jam. Place the other half on top ensuring it's nice and even.

Gently heat the jam in a small pan and then brush it evenly over the top and sides of the cake.

To make the ganache, put the chocolate into a bowl with the double cream and melt slowly over a pan of hot water. Stir occasionally until smooth and glossy. Allow the icing to cool and thicken slightly, then pour it onto the centre of the cake. Spread it gently over the top and down the sides with a palette knife and leave to set.