Preheat the oven to 180℃. Line a 9inch springform tin with baking spray, a little cocoa powder and baking paper to line the bottom.

In a heat proof bowl over a sauce pot of simmering water add the butter and chocolate. Let this melt slowly and stir every now and then until combined. Once done set aside to cool.

In a large mixing bow add the eggs and beat with an electric beater until frothy. Add the sugar in 3 parts and keep beating until tripled in volume. It should hold a ribbon like consistency.

In the cooled chocolate and butter mixture add the almond flour, cocoa powder and stir together. Add the brandy, salt, nutmeg and stir until combined.

Add a little of the beaten eggs into the chocolate mixture to loosen it up and stir well. Add all this chocolate mixture into the egg mixture and fold together cutting from the bottom and bringing the mixture to the top until combined and smooth. Do not over mix. Pour into the prepared tin. Bake for 28-30 mins until the top is crusty and a tooth pick inserted into the center comes out with wet cake crumbs.

Let it cool for 1 hour before running a knife around the tin. Remove the tin and place on a cake stand. Whip the cream with a whisk slowly as this creates small air bubbles making a stabilized whipped cream. Slice and serve with whipped cream and sea slat flakes.