For ➏-➑ 175 g butter
175 g cocoa powder
175 g ground almonds
175 g sugar
1 whole egg & 1 yolk
175 g plain biscuits such as Petit Beurre (from supermarkets), cut into almond-sized pieces
oil, for the tin
Work the butter and cocoa together in a bowl until you have a soft paste, then stir in the ground almonds. Melt the sugar with a little water in a pan over a gentle heat and add it to the cocoa mixture. Stir in the egg and yolk, then the biscuits.
Do this gently so the biscuits do not crumble. Place in an oiled mould (such as a loaf tin or another cake tin with a removable base) and refrigerate for several hours or overnight.
Turn out onto a dish to serve.
Do this gently so the biscuits do not crumble. Place in an oiled mould (such as a loaf tin or another cake tin with a removable base) and refrigerate for several hours or overnight.
Turn out onto a dish to serve.
