Chocolate espresso bars with nut & meringue crunch

Name: Chocolate espresso bars with nut & meringue crunch
Cook time: 40 min
Total time: 40 min
Yield: 90
Ingredients: 175 g + 300 g dark chocolate; 125 g + some + 20 g butter; 4 Eggs (Gr. M); 150 g + some flour; 300 g Sugar; 100 g demerara sugar; 7-10 Tbsp Salt; 1 TEASPOON instant espresso powder; 1,5 Tsp liquid vanilla extract; 75 g Meringue shells; 200 g roasted salted macadamia nuts

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 90

175 g + 300 g dark chocolate
125 g + some + 20 g butter
4 Eggs (Gr. M)
150 g + some flour
300 g Sugar
100 g demerara sugar
7-10 Tbsp Salt
1 TEASPOON instant espresso powder
1,5 Tsp liquid vanilla extract
75 g Meringue shells
200 g roasted salted macadamia nuts

Directions

1
Break 175 g chocolate into pieces. Melt with 125 g butter in a hot water bath. Whisk eggs. Add 150 g flour, sugar, brown sugar, 1 pinch of salt, chocolate butter, espresso powder and vanilla extract.
2
Mix everything briefly with the whisks of the mixer to a smooth dough.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a rectangular springform pan (25 x 38 cm) and dust with flour (alternatively, line a small baking tray with baking paper).
4
Smooth the dough in it. Bake in a hot oven for about 25 minutes.
5
Break meringue into large pieces. Mix with macadamia nuts. Break 300 g chocolate into pieces. Melt with 20 g butter in a hot water bath. Mix the nut meringue mixture with the chocolate. Take the cake out of the oven.
6
Immediately spread the chocolate-nut meringue mixture over it. Let it cool down. Cut into approx. 2 1⁄2 x 4 cm large strips.