These death by chocolate squares are so rich and luxurious that they are a real treat the be taken in moderation. With the option of cutting into brownie-sized pieces (then one at a time it is) or bite-sized chunks they are perfect for the even the most fussy chocolate-lover. The roasted almond base gives them a nutty flavour which breaks up the rich chocolate appeal and by using 70% cocoa solids as your chocolate of choice you can easily create an indulgent chocolate treat designed to last for days but enjoyed for longer. There are a couple of features which make this recipe both interesting and memorable from the bakers point of view – for one thing the lack of flour and high egg content. But after the first bite it’s not hard to see why these are the perfect indulgence for chocolate-lovers.
- 210g butter
- 270g dark chocolate (roughly chopped)
- 250g caster sugar
- 4 free-range eggs
- 90g ground almonds
For the Chocolate Glaze
- 150g dark chocolate chopped
- 75g butter
- 60ml semi-skimmed milk
- Preheat the oven to 180 degrees Celsius. To prepare grease and line a rectangular brownie tin with grease proof paper.
- In a large baking bowl over the saucepan of simmering water place the butter, chopped dark chocolate and caster sugar. Stir every five minutes until a smooth and a rich chocolaty mixture has been reached.
- Whilst the sugar, butter and chocolate are melting, in another bowl gently whisk the five eggs until well broken up.
- When the chocolate mixture has melted add the whisked eggs and stir in with a wooden spoon before stirring in the roasted ground almonds.
- Pour the mix into the lined baking tray and set into the pre-heated oven to cook for 25-40 minutes until set and firm to the touch in the middle. When cooked removed from the oven and allow to cool for one hour.
- To make the smooth glaze add the dark chocolate, butter, semi-skimmed milk and chopped almonds to a clean mixing bowl and place over a pan of simmering water, stir frequently to ensure that the mix becomes well combined. When completely melted pour over the cooled chocolate and almond bake – make sure it’s completely cool before adding the glaze guys.
- Smooth over the glaze with the back of a metal spoon so that an even layer is created and take portions of 2-3 halved almonds to decorated. Space these evenly depending on how many squares you would like to cut your bake into.
I recommend cutting it into either eight large squares (pictured) or smaller bite-sized chunks for those who like to nibble more than one at a time.