Method

• 1.
  Preheat the oven to 200°C. Grease and line a 30cm x 18cm lamington pan.

• 2.
  Melt the butter in a saucepan over medium-low heat and cook gently for 2-3 minutes until it begins to turn nut-brown. Remove from heat and cool slightly.
• 3.
  Combine sugar, almond meal, flour and baking powder in the bowl of an electric mixer with a paddle attachment (or mix in a large bowl with a wooden spoon). Add eggwhites and beat on a low speed until combined. With motor still on, slowly add cooled butter, then dark chocolate chips. Spread into the prepared pan and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean.
• 4.
  Allow the cake to cool slightly in the pan, then turn out onto a wire rack to cool completely. Dust with icing sugar, then slice and serve with tea or coffee (or on the chocolate plate).