Three layers of deliciousness: chocolate sponge cake, almond pudding, chocolate cream. All free from refined sugar too!
- Make the sponge cake mix, and bake in a glass dish (about 20cm by 20cm).
- When cooled, make the almond pudding (with fruit sugar/fructose) and pour over the cake. Level it off with a palette knife.
- When that has begun to set, make the chocolate cream and pour that over the top of the cake. Keep it in the glass dish but place that in a large air-tight container for at least half an hour to allow the top layer to set. Decorate with chocolate chips and a few almonds when semi-set.