Step 1

Preheat oven to 160°C. Brush a 20 x 30cm (base measurement) slice pan with melted butter to grease. Line the base and sides with non-stick baking paper.

Step 2

Melt the butter in a saucepan over medium heat. Remove from heat. Add the chocolate and use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a large bowl.

Step 3

Spread the almonds over a baking tray. Bake in oven for 6-8 minutes or until toasted. Set aside to cool.

Step 4

Add the egg, sugar and golden syrup to the chocolate mixture. Stir until well combined. Sift the cocoa powder and flour over the egg mixture. Add the almond meal and sour cream, and fold until well combined.

Step 5

Stir in half the toasted almonds. Spread the mixture over the base of the prepared pan. Top with remaining almonds. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside for 5 minutes to cool.

Step 6

Cut into squares. Serve warm with ice-cream or cream.