3 tbsp golden syrup
100²µ/3½´Ç³ú polenta
1 tsp gluten-free baking powder
150²µ/5½´Ç³ú soft dark brown sugar
225g/8oz caster sugar
150²µ/5½´Ç³ú ground almonds
generous pinch sea salt
1 tsp vanilla extract
150²µ/5½´Ç³ú dark chocolate, minimum 70% cocoa solids
225g/8oz butter, softened, plus extra for greasing
100²µ/3½´Ç³ú butter
crème fraîche, to serve
150ml/5fl oz double cream
3 large free-range eggs