Chocolate and Almond Bars Recipe

175 g/6 oz plain (semi-sweet) chocolate, chopped
3 eggs, separated
120 ml/4 fl oz milk
10 ml/2 tsp powdered gelatine
120 ml/4 fl oz double (heavy) cream
45 ml/3 tbsp caster (superfine) sugar

60 ml/4 tbsp flaked (slivered) almonds, toasted

Method:

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and beat in the egg yolks. Boil the milk in a separate pan, then whisk in the gelatine. Stir into the chocolate mixture, then stir in the cream. Beat the egg whites until stiff, then add the sugar and beat again until stiff and glossy. Fold into the mixture. Spoon into a greased and lined 450 g/ 1 lb loaf tin (pan), sprinkle with the toasted almonds and leave to cool, then chill for at least 3 hours until set. Turn over and cut into thick slices to serve.