Chocolate almond squares

1 Item


Coffee cream
Chocolate icing


1.Preheat oven to 180°C (160°C fan-forced). Grease a 23cm square slab pan, line base and sides with paper; grease paper well.
2.Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks one at a time. Transfer mixture to large bowl, stir in chocolate, then almonds and sifted flour. Beat egg whites in small bowl until soft peaks form, fold into chocolate mixture in two lots.
3.Spread mixture into prepared pan, bake about 30 minutes, turn on to wire rack to cool.
4.To make coffee cream; dissolve coffee in water, cool to room temperature. Cream butter and icing sugar in small bowl with electric mixer until light and fluffy, beat in coffee mixture.
5.To make chocolate icing; melt chocolate and butter in heatproof bowl over hot water; stir until smooth.
6.Split slice in half, brush each half with brandy, then spread one half with strained warm apricot jam. Spread other half with coffee cream, join halves together; trim edges. Turn slice upside down, spread base with icing. Refrigerate until set before cutting.

Related stories