Grease and line a 23cm spring-form pan with baking paper. Place chocolate and butter in a large heatproof bowl. Microwave, uncovered, on medium, stirring every minute with a metal spoon, for 2-4 minutes until melted
Stir in Tia Maria and 1/3 cup sugar. Set aside to cool slightly
Preheat oven to 180°C/160°C fan-forced. Beat egg yolks one at a time into cooled chocolate mixture. Add ground almonds and sift over the flour. Gently fold until combined
Using electric hand beaters, beat egg whites in a large bowl until stiff peaks form. Gradually beat in remaining 1/3 cup sugar
Using a metal spoon, fold a large spoonful of egg whites into chocolate mixture
Fold through half the remaining egg whites. Sprinkle over 2 cups frozen berries. Add remaining egg whites and gently mix until just combined (breaking up any clumps of berries). Pour mixture into prepared pan
Bake for 45-50 minutes until cake has risen and is firm to touch. Remove from oven and cool cake completely in pan
To make the berry compote, place remaining frozen berries and 1/4 cup sugar into a small saucepan over medium heat. Bring to the boil, stirring occasionally, and cook for 2 minutes. Cool slightly
Place into an airtight container and chill until ready to serve
To serve, carefully transfer cake to a serving plate or board. Dust with cocoa or icing sugar. Serve with berry compote and cream or ice-cream
Tips & Hints:
Expect the cake to sink on cooling because of the small amount of flour used (this gives the cake its lovely fudgy texture). Make the cake a day in advance. Once totally cooled, cover with foil and refrigerate overnight. Remove from fridge, transfer to a serving plate and bring to room temperature. Dust with cocoa or icing sugar and serve. Pick out the largest berries from the box and use for the compote, this cake is so delicious as it is, it would be a shame to make health modifications, if you are trying to lose weight, simply have half the portion size and serve with a small scoop of light ice cream instead of whipped cream.
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