Crunchy Nut Choco Bar

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 90
  • 475 g Dark chocolate
  • 125 g (approx. 20 g) + 2 tablespoons butter
  • 4 Eggs (size M)
  • 150 g Flour
  • 300 g Sugar
  • 100 g demerara sugar
  • 1 pinch Salt
  • 1 tsp (approx. 1.5 g) instant espresso powder
  • 1 1/2 TSP. Vanilla extract
  • 75 g finished meringue tuffs
  • 200 g roasted, salted macadamia nut kernels
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Chop 175 g chocolate. Melt with 125 g butter over a warm water bath. Whisk the eggs with a whisk. Add flour, sugar, brown sugar, salt, eggs and chocolate mixture. Mix espresso powder with vanilla extract and also add. Mix everything briefly with the whisk of the hand mixer or a wooden spoon to a smooth dough

  2. 2

    Grease a rectangular springform pan (26 x 38 cm) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes

  3. 3

    Break meringue into large pieces and mix with macadamia nuts. Chop 300 g chocolate and melt with 2 tbsp. butter over a warm water bath. Pour chocolate over the nut and meringue mixture and mix well. Remove the cake from the oven and spread the chocolate-nut-maize mixture on the cake. Let the cake cool down for about 1 1/2 hours

  4. 4

    Cut the cake crosswise into approx. 15 strips (à approx. 2.5 cm) and cut each strip into approx. 6 pieces (à approx. 4 cm)

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
90 kcal
CARBS
9 g
FATS
5 g
PROTEINS
1 g