Preheat oven to 180°C (gas mark 6). Melt the chocolate with the butter in the microwave.
Add the flour and baking powder.
Whisk the egg yolks with the sugar and fold into the chocolate mixture. Then beat the egg whites until stiff and fold them gently into the mixture. Pour into a buttered high-sided tin and bake for around 35 minutes.
When the cake has cooled, crumble it and fold in the mascarpone. Mix until you have an easily moldable dough.
Preheat the oven in grill mode to 200°C and roast the slivered almonds until nicely colored. This happens very quickly, in just a few minutes. Keep a close eye on the coloring. Gently toss the almonds with a spatula to turn them over. Leave to cool.
Form small, slightly elongated, mouse-like balls. Dip the almonds into the dough to form pine cones. Enjoy!
