100g Plain chocolate with at least 70% cocoa solids 100g butter, softened 80g Fruisana Fruit Sugar - plus 2 further tablespoons 3 large eggs 80g plain flour, sieved 80g ground almonds ½ tsp almond essence
1. Melt the chocolate in a bowl over a saucepan of gentle simmering water, allow to cool for 5 minutes. 2. In a large bowl beat the butter and 80g Fruisana together. 3. Separate the eggs and beat the yolks into the creamed mixture. 4. Stir in the melted chocolate, flour, almonds and almond essence. 5. In a clean bowl whisk the egg whites until stiff, beat in the 2 tbsps of Fruisana then fold into the chocolate mixture, mix well. 6. Spoon the mixture into a lined 20cm (8inch) sandwich cake tin, smooth the top. 7. Bake fan oven 160°C electric oven 180°C or gas oven mark 4 for 25 - 35 minutes until springy to the touch. 8. Cool on a wire rack. 9. Serve with a selection of summer berries. Recipe from Fruisana