Step 1

Preheat oven to 180C. Lightly grease a 23cm square cake pan. Line base and sides with baking paper.

Step 2

In a heatproof bowl, combine spread, dark chocolate, cocoa and water. Place bowl over a saucepan of gently simmering water (make sure the bowl doesn't touch the water). Stir until melted and mixture is smooth. Remove from heat. Cool for 10 mins.

Step 3

Stir in sugar, pecans, almond meal, combined flours, white chocolate and eggs. Pour mixture into prepared pan, smoothing top.

Step 4

Bake for 40-45 mins or until a skewer inserted into the centre comes out clean and dry. Set aside to cool. Dust with cocoa and cut into squares to serve. Store in an airtight container.