Chocolate Delights Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 3 Tablespoon | |
| 2 egg yolks, unbeaten | ||
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| 1/4 cup semisweet-chocolate pieces | ||
| 2 egg whites, unbeaten | ||
| Salt | 1/8 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
Directions
Make a day or two before:
1. Start heating oven to 350°F.
2. In large bowl, with mixer at medium speed, beat butter with 3 tablespoons sugar, egg yolks, and vanilla until fluffy. Gradually add flour, beating until well blended. (Mixture will be crumbly.) Press into greased 9-by-9-by-2-inch cake pan.
3. Bake 20 minutes.
4. Meanwhile, over hot, not boiling, water, melt chocolate pieces; cool slightly.
5. In small bowl, beat egg whites with salt until frothy; then gradually beat in 1/4 cup sugar until stiff peaks form. Gradually fold in ground almonds and chocolate. Spread evenly over baked layer; sprinkle with sliced almonds.
6. Bake 20 minutes, or until almonds are golden and cake tester comes out clean.
7. Cool in pan; cut into 16 squares. Store, tightly covered, at room temperature.
Raspberry-chocolate delights: Prepare as in steps 1 through 4, above. Spread baked layer with 1/2 cup raspberry jam, then continue as in steps 5 through 7.
1. Start heating oven to 350°F.
2. In large bowl, with mixer at medium speed, beat butter with 3 tablespoons sugar, egg yolks, and vanilla until fluffy. Gradually add flour, beating until well blended. (Mixture will be crumbly.) Press into greased 9-by-9-by-2-inch cake pan.
3. Bake 20 minutes.
4. Meanwhile, over hot, not boiling, water, melt chocolate pieces; cool slightly.
5. In small bowl, beat egg whites with salt until frothy; then gradually beat in 1/4 cup sugar until stiff peaks form. Gradually fold in ground almonds and chocolate. Spread evenly over baked layer; sprinkle with sliced almonds.
6. Bake 20 minutes, or until almonds are golden and cake tester comes out clean.
7. Cool in pan; cut into 16 squares. Store, tightly covered, at room temperature.
Raspberry-chocolate delights: Prepare as in steps 1 through 4, above. Spread baked layer with 1/2 cup raspberry jam, then continue as in steps 5 through 7.
Chef
