Butter-Free Chocolate Cake melt-in-mouth and rich

1 Preheat the oven to 355°F (180°C).
2/ Break the eggs separating the whites from the yolks.
3/ Melt the chocolate with the milk and liquid cream.
4/ Off the heat, add the egg yolks one by one, the flour and almond powder while stirring.
5/ Beat the whites until stiff peaks form while gradually adding the caster sugar.
6/ Gently fold the whipped whites into the chocolate mixture.
Butter and flour a 24 cm diameter mold. Pour the batter into the mold lined with parchment paper then bake for approximately 30 minutes.
7/ When removed from the oven, turn the cake out onto a cooling rack then let it cool completely before cutting.