150 grams of hazelnuts and almonds (50/50)
150 grams of powdered sugar
4 egg whites
175 grams of dark chocolate
6 table-spoons of coffee cream
60 grams of butter
2 egg yolks
1 handful of dried cranberries
3 dried apricots
Making Nutty Chocolate Squares
Grind the nuts, I used about half and half, hazelnuts and almonds. When finely ground, mix the nuts with powdered sugar. Add the egg whites to a clean bowl to make your meringue. Whisk until stiff, and you can hold it on top your head without risk. Add the beaten egg whites to the nut-powdered sugar mass and lightly “carve it in”, basically doing what you can to not lose the fluffiness. Line a cake tin (22-24 decimetres) in diameter and add your batter. Bake in a preheated oven, 160 degrees Celsius, for 30-35 minutes. Prick the dough with a pin to see if its done. Leave to cool on a baking rack.
Finely chop the chocolate and add it to a glass bowl. Add butter and cream to a casserole and warm until the butter melts and it all boils up. Poor the warm butter and cream over the chocolate and whisk briskly until the mix is smooth. Whisk for another 2 minutes so that the chocolate cools down. Add the egg yolks one by one, mixing in the chopped fruit at the end.
Cover the nutty bottom with the chocolate topping, and drizzle desiccated coconut on top. Leave the cake in the fridge until the chocolate has set and serve with a cup of coffee.
Tip: Cut the cake into small pieces and keep them in a jar in the fridge. Perfect little coffee snack, or for when the sugar craving hits you right between the eyes. Also makes for a nice present. Writing the recipe on a card and giving the small cakes away in a nice jar should do the trick.