Preheat the oven at 180 degrees

Grease an 8 inch pan and set aside.

In a double boiler melt the butter and the chocolate chips together to get a smooth mix. Let this remain warm.

Separate the egg whites from the yolks and add the yolks to a mixing bowl.

Keep the white in a separate bowl.

Into the yolks, add vanilla, sugar and mix it well.

Now add the warm chocolate a little at a time and whisk it in well.

Sift in the baking powder and almond meal and fold in gently.

Whisk the egg whites to the best you can, and fold in a little at a time into the cake batter.

Try to retain a large part of the air incorporated when you do this as it leads to a fluffier cake.

Pour this batter into the cake tin prepared, arrange a few walnuts on top and bake for about 35 to 40 minutes.

Test the cake with a skewer for doneness in the centre and it should come out clean.

The cake at this pint appears quite risen.

Remove from the oven and cool the cake at room temprature

The cake will fall a little in the centre and this is OK.

Slice and serve with icecream