Instructions: Cut up the marzipan and place in a saucepan. Add the single cream, half the chocolate and the butter then heat gently until it is melted and smooth. Off the heat, beat in the sugar, egg yolks, dry ingredients, liqueur and flaked almonds. Whisk the egg whites and fold in. Spread 4 tablespoons of mixture evenly over the tin base.

Cook under a preheated grill until nicely browned and firm to touch.

Repeat the process using all the mixture, building up the layers, making between 15 and 20. Cool in the tin. Later, carefully remove torte and place on an attractive plate.

Gently heat the remaining chocolate with the double cream until smooth. Leave to cool then whisk until thick. Swirl over the icing and leave to set.

NOTES : A very special recipe that takes some time to make, but s very well worth the effort. Keeps exceptionally well.

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