|Castor sugar||8 Ounce|
|Bitter chocolate||3 Ounce|
|Unsalted butter||8 Ounce|
|Ground almonds||7 Ounce|
|Almond extract||1⁄2 Teaspoon|
|Grand marnier||1 1⁄2 Tablespoon|
|Double cream||8 Ounce|
Beat 4 egg yolks.
Gradually add 8 oz. castor sugar.
Beat until light and creamy.
Beat in 1 teaspoon flour.
Scald 12 oz. milk, add 3 oz. grated bitter chocolate.
Stir until chocolate is melted.
Add the egg mixture little by little.
Cook slowly over low heat until it thickens, stirring constantly.
Do not let it boil.
Cool, stirring vigorously at first and then from time to time to prevent a crust forming.
Cream 8 oz. unsalted butter and 7 oz. ground almonds.
When creamy and well mixed, beat in the custard.
Beat in 2 1/2 tablespoons Grand Marnier, 1/2 teaspoon almond extract.
Line a deep mould with sponge fingers, fitting them in the bottom so they radiate from the centre and are parallel on the sides.
Fill the mould with the custard alternating with layers of sponge fingers, the last layer being sponge fingers.
Cover with greaseproof paper.
Chill in refrigerator overnight.
Unmould and serve with a bowl of lightly whipped cream.