Chocolate Base
150g dark chocolate, broken up

Middle Layer
3 egg whites
3/4 cup caster sugar
1 cup ground almonds
2 tbsp plain flour

Top Layer
200g dark chocolate, broken up
125g butter, softened
1/3 cup caster sugar
3 egg yolks
1 tbsp brandy, optional (I used chocolate liqueur)

Chocolate Base: Line a 20cm x 30cm (8 inch by 12 inch) slice pan with non-stick baking paper, extending the paper over the edges. Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until melted. Spread chocolate over base of pan.

choc almond slice 1

Refrigerate 10 minutes or until set.

Middle Layer: Preheat oven to 180C (160C fan-forced, 350F). Beat 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 almonds and flour. Spread mixture over chocolate base.

choc almond slice 2

Bake 20 minutes or until firm; cool 20 minutes.

Top Layer: Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl) until melted. Meanwhile, beat butter, sugar, egg yolks and brandy in a small bowl with an electric mixer until sugar dissolves. Add chocolate, stir until smooth. Spread over slice.

choc almond slice 3

Bake 15 minutes or until set; cool. Refrigerate until firm. Before serving, dust with cocoa; cut into squares.

choc almond slice 4

Rich Chocolate Almond Slice

Ingredients

  • Chocolate Base
  • 150g dark chocolate, broken up
  • Middle Layer
  • 3 egg whites
  • 3/4 cup caster sugar
  • 1 cup ground almonds
  • 2 tbsp plain flour
  • Top Layer
  • 200g dark chocolate, broken up
  • 125g butter, softened
  • 1/3 cup caster sugar
  • 3 egg yolks
  • 1 tbsp brandy, optional (I used chocolate liqueur

Instructions

  1. Chocolate Base: Line a 20cm x 30cm (8 inch by 12 inch) slice pan with non-stick baking paper, extending the paper over the edges. Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl) until melted. Spread chocolate over base ofpan.
  2. Refrigerate 10 minutes or until set.
  3. Middle Layer: Preheat oven to 180C (160C fan-forced, 350F). Beat 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 almonds and flour. Spread mixture over chocolate base.
  4. Bake 20 minutes or until firm; cool 20 minutes.
  5. Top Layer: Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl) until melted. Meanwhile, beat butter, sugar, egg yolks and brandy in a small bowl with an electric mixer until sugar dissolves. Add chocolate, stir until smooth. Spread over slice.
  6. Bake 15 minutes or until set; cool. Refrigerate until firm. Before serving, dust with cocoa; cut into squares.
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