Chocolate hazelnut slice

With a citrus zing.

  • 1 hr 15 mins cooking
  • Makes 24 pieces
  • Print
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.
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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
  • 1 tablespoon cocoa powder
  • 1 tablespoon icing sugar
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 4 egg yolks
  • 1 tablespoon Grand Marnier or freshly squeezed orajuice
  • 200 gram dark chocolate, melted


Chocolate hazelnut slice
  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over sides.
  • 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
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition; fold in hazelnut meal, remaining 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 (or juice) 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 20 minutes or until set. Cool in pan. Refrigerate until firm.
  • 7
    Just before serving, dust slice with sifted cocoa; top slice with random strips of baking paper, dust with icing sugar, then carefully remove paper. Cut slice into 24 pieces.


This recipe can be made a week ahead.You can also use stencils to dust the design onto the slice. This slice can be stored in an airtight container in the fridge for up to 1 week.Buy plain chocolate biscuits for this recipe, that is, without filling, icing or chocolate coating. Separate the eggs; use the egg whites in the biscuit base and the egg yolks in the chocolate topping.

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