The bitter dark chocolate is seductive (and gluten free). The tortes can be kept unbaked in the fridge for 1–2 days, or frozen for up to 3 months. If frozen, allow 30 minutes to defrost before baking.

Preheat the oven to 180°C/gas mark 4. 

On a low heat in a small saucepan gently melt the 100g of butter/oil and dark chocolate together until the chocolate has just dissolved. Take off the heat and transfer the chocolate sauce to a medium mixing bowl. Allow it to cool slightly for about 5 minutes.

Mix the egg yolks into the cooled chocolate mixture. Add the ground almonds and sugar and beat together. Then, in a separate, clean bowl, whisk the egg whites with a clean whisk until they form soft peaks. Gently fold the whisked egg whites into the chocolate mix.

Divide the chocolate mixture evenly between the ramekins and bake for 12 minutes, until the tops are just springy to the touch. You want the centres to be gooey, so be careful not to overcook them. Wearing oven gloves to protect your hands, remove the ramekins from the oven and gently tip them upside down to pop the tortes out onto your serving dish.