1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 12-hole nonstick shallow mini loaf tin with cooking spray. Melt the low-fat spread in the microwave and leave it to cool while you prep the other ingredients.

2

Put the ground almonds in a large bowl. Sift over 155g icing sugar, flour, cocoa powder and baking powder. Lightly whisk the egg whites, until just starting to foam, then add them to the bowl of dry ingredients along with the cooled melted spread and whisk to combine.

3

Spoon the mixture into the prepared tin, scatter over the flaked almonds and bake for 20 minutes. Remove from the tin and let cool on a wire rack. Dust with 5g icing sugar, then melt the dark chocolate in the microwave to drizzle over.