Another elegant dessert from Sue Ashworth - using pure rich Divine Cocoa

Perfect for a special occasion, this impressive tart is a real chocolate treat.  

75 g (3 oz) butter, softened

75 g (3 oz) golden caster sugar
50 g (2 oz) self-raising flour
75 g (3 oz) ground almonds
2 tbsp Divine Cocoa Powder, plus a little extra
1 large egg 2 tbsp milk
2 tbsp raspberry jam
1 x 20 cm (8 inch) sweet pastry flan case
A few raspberries, to serve

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl. Beat with a wooden spoon for 1 minute, then stir in the milk.

Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface. Bake for 45 - 50 minutes until risen and firm. Leave until completely cold.

Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries.

Serves 6 - 8

Cook's tip: Melt 100 g (4 oz) of Divine White Chocolate in a bowl placed over a pan of simmering water. Drizzle over the tart before slicing, instead of using cocoa powder and icing sugar.