Ingredients: (serves 6)

300 gr plain flour
70 gr butter
90 gr sugar
1 pinch of salt
120 ml of white wine
200 gr almonds
100 gr dark chocolate finely chopped
3 medium eggs

Requires a 26 cm round baking tin and a food processor with chopping blades.

Method:

For the base, mix the flour with 30 gr of the sugar, salt, wine and butter until you have a soft dough ball, cover with cling film and let rest in the fridge.

Turn the oven on to 180 C (160 fan assisted).

Chop the almonds with the remaining sugar to the consistency of coarse sand, put in a mixing bowl, add the chopped chocolate, 2 eggs and mix well.

Using a rolling pin, roll two thirds of the dough to cover the base and the sides of the tin and allow it to overhang. Distribute evenly the almond and chocolate filling on the bottom of the pastry case.

Roll out the remaining one third of the dough, cut into strips and arrange on top of the cake, push gently around the edges to seal. Brush the top with the lightly beaten egg and bake for about 40 minutes. Let it cool, best served at room temperature.