60g/2oz plain flour, sifted
100g/3Β½oz finely chopped toasted almonds
2 tsp caster sugar
1 tbsp icing sugar
1 tsp vanilla extract
200g/7oz dark chocolate, broken into pieces
50g/1ΒΎoz unsalted butter
knob of butter
350ml/12fl oz double cream
2 large free-range eggs, at room temperature, beaten