Nigel Slater's recipe for chocolate and candied bark treats

Set the oven to 200C/thermostat 6. Lightly butter 12 molds for brioches, fries or madeleines. Finely chop 60 g of candied bark and 60 g of dark chocolate and set aside.

Place 180 g of butter in a small saucepan and melt over low to moderate heat, then watch carefully for it turns a dark, nutty gold. Be careful not to let it burn. Set aside and leave to cool.

In a large bowl, sift 50 g of flour with 180 g of icing sugar, then add 100 g of finely ground almonds.

< p class="dcr-kpil6a">Finely grate 1 small orange (you need 2 teaspoons) and add them to the bowl with the candied zest and chopped chocolate.

Separate 5 eggs, saving the yolks to make mayonnaise later, then beat the whites in a large bowl until fluffy (not stiff peaks like you would for the meringue).

Create a well in the center of the ingredients, then pour in the egg whites and melted butter and mix lightly.

Pour the mixture into the buttered molds and bake for 10-15 minutes, until they have puffed up slightly, then remove from the oven. Leave to rest for 10 minutes, before removing them from their molds with a small spatula.

Make sure that there are no pieces of egg white in the cake batter, but at the same time be careful not to overmix.

Watch the butter while it browns. It burns in a heartbeat. Remove from the heat the second you see golden solids on the bottom.

Instead of the candied rind, you can add coarsely chopped pistachios.

Don't worry if you don't have the traditional molds on hand for these cakes. I've made them before in tiny pie pans.

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