This roasted almond and chocolate slice is very easy to make and quick. The difference from the more frequent almond cake base is the amazing aroma that comes from having toasted carefully the almond meal!
You will need a 20 x 20 cm slice tin or brownie tin for this slice.
Ingredients:
- 180 g of caster sugar
- 4 large eggs (that means from a box of 12 eggs weighting 700 g min)
- 200 g of almond meal
- A few drops of good vanilla extract
- 100 g of melted butter (I use salted butter, the choice is yours)
- Chocolate top: 150 g of dark chocolate and 70 g of butter
Method:
- Heat up the oven to 170°C.
- Place the almond meal in a large thick based frypan on medium to high heat (no need for anything else!). While constantly moving the almond meal around slowly with a wooden spoon or wooden spatula, allow it to toast to a nice golden brown. Remove from the heat when you reach the colour and immediately transfer to a bowl (else the almond meal will further darken). Careful, this is hot.
- In a food mixer with the whisk (or by hand with a wide whisk!), whisk together sugar and eggs until light and fluffy like a mousse.
- Add the vanilla extract.
- Slow down the speed of the mixer if using one. Add the melted butter. Then add the roasted almond meal once it has cooled down.
- Line the tray with baking paper (use a bit of butter to help it stick well on the sides). Pour the bottom mix into the slice tin.
- Bake until light brown (you can insert a skewer to check or simply press the top of the base with the tip of your fingers, it will slightly spring back). Remove from the oven. Leave in the tray.
- Melt the chocolate and 70 g of butter. Once melted, mix until smooth, then pour over the base and use a spatula to spread across the base.
- Leave to cool until set. If you are short of time, place the tray in the freezer for 20 minutes.
- Cut into slices. The slices keep well for a few days in an air-tight container. Do not refrigerate.
