Susan's Chocolate Dream
Ready In: 55 mins
Yields: 30 squares
Ingredients
- 150 g butter
- 4 egg yolks
- 150 g sugar
- 1 pinch salt
- 120 g dark chocolate, 50% cocoa, preferrably Swiss
- 50 g ground almonds (skin on)
- 30 g flour
- 4 egg whites
- raspberry preserves or cherry preserves
- icing sugar (otpional)
- paper baking cup, for muffins
Directions
- Using an electric mixer, mix the first four ingredients (until the salt) until bright and creamy.
- Put the chocolate in chunks into a small bowl. Pour hot water over it. Leave it for a few minutes.
- Preheat oven to 180°C.
- When chocolate has melted, discard water except 2 tablespoons. Mix and add to the yolk mixture.
- Add ground almonds.
- Beat the egg whites until stiff and fold it into the chocolate mixture.
- Spread onto a lined oven rack.
- Bake for 10-15 minutes and let cool in the tin.
- Cut into halves, but leave both halves in the pan.
- Spread as much of the preserves onto one half as you like.
- Lift up both edges of the lining paper at that side where the biscuit is not covered with preserves. Lift the paper in such a way that you can cover the biscuit with the preserves with the one without the preserves.
- Sprinkle with icing sugar if desired.
- Cut into small squares and serve them in the paper baking cups.
- Watch them disappear!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off