Here's my chocolate version of a classic almond frangipane.
- 250g unsalted butter, softened
- 250g caster sugar
- 5 eggs, beaten
- 100g dark cocoa powder
- 250g almond meal
1 Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light and creamy. Add the eggs a little at a time, sprinkling in the cocoa between each addition.
2 Fold in the almond meal, and beat until smooth.