SERVES 8
Ingredients
- 60 g butter
- 1 tablespoon rice malt syrup
- ½ teaspoon vanilla powder
- 1 organic egg
- 2 cups almond pulp, or 2 cups almond meal
- 1 teaspoon baking powder
- Pinch of sea salt
- 50g dark (85% cacao) chocolate, roughly chopped
- Thickened cream, to serve
Method
- Preheat the oven to 180°C (160°C fan-forced).
- Place a small skillet over low–medium heat. Add the butter, rice malt syrup and vanilla and stir until the butter melts. Remove from the heat and allow to cool slightly.
- Crack the egg into the skillet and lightly whisk with a fork to combine. Add the almond pulp or meal, baking powder and salt and stir to form a batter. Fold through the chocolate pieces.
- Flatten the mixture around the skillet with a spatula. Place in the oven and bake for 15 minutes, until very lightly browned on top. Slice and serve immediately with a dollop of cream.
