This wickedly sticky strudel will have everyone asking for seconds.

Ingredients: (Serves 6)

• 3 eggs
• 85 g/3 oz caster sugar
• 115 g/4 oz ground almonds
• ½ teaspoon almond extract
• 115 g/4 oz flaked almonds or chopped mixed nuts
• 6 large sheets of filo pastry
• 115 g/4 oz unsalted butter, melted
• 115 g/4 oz plain chocolate
• 285 g/10 fl oz double cream
• 115 g/4 oz plain chocolate, broken into pieces

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Put the eggs, sugar, almonds and almond extract in a food processor and process until well combined. Stir in the flaked almonds. Lay a sheet of filo pastry on the counter top and brush lightly with melted butter. Lay a second sheet on top and brush with butter.

Repeat with a third sheet of filo. Brush with butter and sprinkle with ½ the grated chocolate. Lay a fourth sheet on top and brush with butter. Repeat with a fifth and then a sixth sheet, each time brushing with butter. Spread the almond mixture across one third of the last filo sheet, then sprinkle the remaining chocolate across the whole sheet. Gently roll up the strudel.

Lift onto a parchment paper-filled baking sheet and brush with extra melted butter. Cook for 25 to 30 minutes until crisp and golden. Put the cream in a saucepan and bring to the boil. Remove from the heat and add the chocolate. When the chocolate has melted, stir until smooth. Transfer the strudel to a dinner plate, pour over the chocolate and serve.