Method

1. Preheat the oven to 150ºC.

2. Combine the flour, icing sugar and almond meal in a bowl, make a well and pour in the butter and chocolate and mix until combined, carefully fold in the egg whites.

3. Fill 3 dariole moulds half way with the chocolate mixture, drop a square of chocolate in each and continue to fill to the top. Bake for 20 minutes.

4. For the custard, bring the milk and vanilla to the boil in a saucepan. Whisk the egg yolks and sugar together in a bowl. Pour the milk into the egg mixture, whisking continuously, then pour the mixture back into the saucepan, place over a low-med heat and whisk continuously until thickened. Cool quickly.

5. For the chocolate nuts, place the chocolate in individual bowls; bring a saucepan to the boil and reduce to a simmer, place the bowls, one at a time over the water to melt. Line a baking tray with baking paper, using a teaspoon; place the nuts in the chocolate to coat then place on the tray to set. Using the left over white chocolate spoon over the baking paper to create round chocolate disks. When set pile the nuts on the disks, set together with melted chocolate.

6. To serve, tip the cakes from the moulds, place a chocolate disk with nuts on top with the custard in a jug to the side.