Death by Chocolate

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


  1. Preheat the oven to 180 degrees Celsius.  To prepare grease and line a rectangular brownie tin with grease proof paper.
  2. 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.
  3. Whilst the sugar, butter and chocolate are melting, in another bowl gently whisk the five eggs until well broken up.


  4. When the chocolate mixture has melted add the whisked eggs and stir in with a wooden spoon before stirring in the roasted ground almonds.
  5. 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.
  6. 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.
  7. 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.



Published by


Mummy, wife, pet-lover, vegetarian, graduate in her mid-twenties and lover of life. Life throws everyone a unique set of discoveries, with this in mind my writing aims to share highlights on the little things. Hoping you enjoy the read along the way, Amy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s