Pre-heat the oven to 175°c.

Place the almonds on a baking tray and roast for around 10 minutes (it's easy to burn them, so keep a close eye on what they're doing!). Remove and allow to cool.

Place the almonds in a food processor and blitz until they are just chopped. Take one tablespoon out and reserve. Continue to blitz the remaining almonds until they are a fine flour.

Melt the butter for the base and leave to cool for several minutes. Then add in the almond flour, cocoa and brown sugar, stirring to combine. Press into a spring-form tin (mine was 18cm) and bake for around 12-15 minutes. Set aside and allow to cool.

For the caramel: heat the sugar, vanilla sugar and milk together until the sugar melts, stirring continuously. When the mixture is bubbling, add the butter and continue to stir until the sauce thickens. Remove from the heat and pour over the almond base, turning the pan to allow the caramel to cover it all (it hardens very quickly, so move fast!). Allow to cool for a while and then place in the fridge to harden.

For the ganache: chop the chocolate into small pieces and place in a bowl. In a saucepan, heat the milk and butter until it just starts to bubble (don't boil) and remove from the heat. Pour over the chocolate and leave for a few minutes, then stir well to combine, until the mixture is smooth. Pour over the caramel and spread to evenly combine. Sprinkle the reserved almonds over the top and place back in the fridge until set. Serve with summer fruits or ice-cream. Enjoy!