Chocolate hazelnut slice

A shot of Grand Marnier in the topping gives this chocolate hazelnut slice a slug of citrusy zing. You can use orange juice instead if you're making it for all the family.

  • 35 mins cooking
  • Serves 6
  • Print


Chocolate hazelnut slice
  • 200 gram chocolate biscuits
  • 60 gram butter, melted
  • 4 egg-whites
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (55g) ground hazelnuts
  • 2 tablespoon plain flour
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 4 egg yolks
  • 1 tablespoon grand marnier
  • 200 gram dark chocolate, melted


Chocolate hazelnut slice
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan, then line the base and two opposite sides with a strip of baking paper.
  • 2
    Process biscuits until finely crushed. Combine 1 cup of the biscuit crumbs with butter in a medium bowl, then press crumb over the base of the prepared pan. Refrigerate for 10 minutes.
  • 3
    Meanwhile, beat the egg-whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Fold in ground hazelnuts, remaining ½ cup biscuit crumbs and sifted flour. Spread mixture over biscuit base.
  • 4
    Bake 20 minutes or until firm; cool 20 minutes. Reduce oven to 160°C (140°C fan-forced).
  • 5
    For the topping, beat butter, sugar, egg yolks and liqueur in a small bowl with an electric mixer until the sugar is dissolved, then fold in melted chocolate.
  • 6
    Spread topping over slice and bake for about 15 minutes or until set. Cool in pan. Refrigerate until firm.


This recipe can be made a week ahead.

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