Preheat the oven to 350°F.

Combine the almond flour and confectioner’s sweetener together in a bowl. Whisk the vanilla into the melted butter and add to the almond flour, mixing well.

Press the mixture down into a medium-size, round springform tart tin (7-in / 18cm in diameter) compacting down in a firm, even layer.

Bake in the oven for 10-12 minutes, then remove and allow to cool completely.

Break the chocolate up into small pieces and melt over very low heat in a saucepan on the stovetop. Do the same with the butter, melt it in a small pan over low heat.

Combine the melted butter and melted chocolate well, then set aside to cool slightly while you prepare the cream.

Whip the cream and sweetener together in a medium bowl to semi-stiff peaks. Remove half the cream and place inside another larger bowl. Place the original medium bowl of cream aside, as you will only need it much later to garnish.

Working with the batch of cream in the larger bowl, pour in the melted chocolate and butter and whip well to combine. Then, add both eggs – one at a time – and mix in well.

Fill the cooled pastry shell with rich, chocolatey mixture. Do not worry if it fills higher than the sides of your tart tin – the higher, the better.

Place in the fridge to set for at least 4 hours.

To serve, top with the leftover whipped cream (or whip further to very stiff peaks and pipe in a decorative way if you have the time) and then grate over a little dark chocolate.