Makes about 36 small squares
Preparation Time: 20 mins
Cooking Time: 50 mins
Nutritional information per serving
6.5g fat (2.5g sat fat)
Saving 33 calories per serving
200g dark 70% chocolate
15g Pure Via Granules plus extra for dusting
150g low fat spread
100g ground almonds
50g hazel nuts, roughly chopped
4 eggs, separated
1-2 tbsp 70% cocoa for dusting
1. Preheat the oven to gas 4/180C (160C in a fan oven) Add the chocolate, Pure Via and spread to a heat proof bowl then sit it over a pan of barely simmering water. Stir until melted the remove and put to one side.
2. Now stir the almonds and hazelnuts into the mixture and beat in the egg yolks one by one.
3. Whisk the egg whites until they reach stiff peaks then adding a little at a time, fold it into the chocolate mixture making sure it is mixed in before adding the next. Pour into the tin then put in the oven to bake for about 35-50 minutes until cake is cooked through.
Remove from oven and leave to cool in tin for 10 minutes before releasing then turn out onto a wire rack to cool. Dust with the cocoa if you wish and cut into small squares to serve.