Sunday, October 5, 2008
Bite into these iced delights and you will find a hidden chocolate center. Recipe makes 25 squares.
3 1/2 ounces (100 g) dark cooking chocolate
3 ounces (90 g) unsalted butter
3 large eggs, separated
8 teaspoons all-purpose (plain) flour
1/2 cup ground almonds
3/4 cup icing sugar, sifted
4 ounces (125 g) unsalted butter, softened
2 cups icing sugar, sifted
1 teaspoon vanilla flavoring essence
4-8 teaspoons milk
2/3 cup dessicated coconut
2 1/2 ounces (75 g) dark chocolate, chilled
1. Preheat oven to 350 degrees F (180 degrees C). Grease and line a 8 inch (20 cm) square cake tin.
2. Break the chocolate into pieces. Put into a heatproof bowl. Put bowl over a pan of barely simmering water and stir until the chocolate melts.
3. Remove from the heat and stir in the butter. Beat until smooth, then leave to cool slightly. Beat in the egg yolks one at a time, then beat in the flour, almonds and icing sugar.
4. Whisk the egg whites in a clean, polished mixing bowl until stiff peaks form. Fold into the chocolate mixture. Spoon into the prepared tin.
5. Bake for 20-25 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Allow to completely cool.
6. Meanwhile, make the icing. Beat the butter and icing sugar with a wooden spoon until light and fluffy. Add the vanilla and enough milk to give a spreading consistency.
7. Spread coconut onto a baking tray and grill until golden, watching carefully and shaking the tray for even browning. Transfer to a plate to cool. Grate chocolate finely and mix with the cooled coconut.
8. Cut the cake into 25 squares. Spread icing thinly over each square and coat in the coconut and chocolate mixture.