Preheat the oven to 180'C.
Seperate the eggs. Whisk the egg whites to soft peaks. Whisk the egg yolks and the sugar together until pale and fluffy.
Bring a pan of water to a simmer. Break the chocolate into a heatproof bowl. Add the butter to the bowl and then place the bowl above the water and allow to melt. Once melted, remove from the heat and allow to cool slightly before adding the egg yolks and ameretto. Combine and then gently fold in the egg whites.
Using the 10g butter, coat the inside of a cake tin, dust with the cocoa powder and then add the cake mix to the tin. Transfer to the oven and bake for 35 minutes or until the cake is firm in the middle.
Sieve the icing sugar. Scrape the seeds from the vanilla pod. Add these to the bowl with the double cream and whisk until you have soft peaks.
Once the cake has cooled down cut into slices and serve alongside a roche of chantilly cream and finish with a dust of icing sugar
«Add any flavour you like to the base of the chocolate cake. Eg orange zest, mint liquer or some chopped nuts.»