200g dark 70 per cent 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 per cent cocoa for dusting


Preheat the oven to gas mark four/180C (160C in a fan oven).

Add chocolate, Pure Via and spread to a heat-proof bowl then sit it over a pan of barely simmering water.

Stir until melted then remove and put to one side. Now stir the almonds and hazelnuts into the mixture and beat in the egg yolks one by one. 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 the 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.