Spiced chocolate and almond slice

Method

1. Preheat the oven to 180C/gas 4. Grease and line a 15cm square tin with parchment paper, leaving some of the paper hanging over the edges. This will help lift the slice out of its tin.

2. Whisk the egg whites until stiff. Fold in the flour, followed by the almonds and icing sugar. Spoon the mixture into the tin and press down firmly over the base of the tin. Bake for 10-12 minutes, until golden. Leave to cool.

3. To make the truffles; place the cream, mulled wine sachets, orange zest and cinnamon into a large saucepan. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool completely. Strain to remove the zest and cinnamon.

4. Break the chocolate into pieces and place in a bowl.

5. Bring the cream to the boil and pour over the chocolate. Stir until it has completely melted.

6. Tip in the cranberries and pour the chocolate mixture over the almond base. Chill until set.

7. Before serving, dust with cocoa powder and ground cinnamon, and cut into small squares for serving.

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Ingredients

For the almond base

2 egg whites
50g self-raising flour
150g ground almonds
125g icing sugar

For the truffle topping

568ml double cream
2 mulled wine sachets
1 orange, zest only
1 x 3 cm cinnamon stick
150g plain chocolate
50g dried cranberries
Cocoa powder, for dusting
ground cinnamon, for dusting

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