|Unsalted butter||3 Ounce (85 Grams)|
|Ground almonds||3 Ounce (85 Grams)|
|Caster sugar||3 Ounce (85 Grams)|
|Egg||1 , beaten|
|Confectioners custard||3 1⁄2 Ounce (100 Grams)|
|Dark rum||2 Tablespoon|
|Dark chocolate||3 Ounce (85 Grams, Best Quality, 70% Solids)|
Cream the butter.
Add the ground almonds, sugar and beaten egg, and mix well.
Then stir in the cornflour, confectioners' custard and rum.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Add to the frangipane and mix well.