Tamar Ansh features this delicious, rich and easy Chocolate Nut Bar recipe, originally from London, in her cookbook, A Taste of Tradition: Pesach - Anything's Possible!. If you must end Passover Seder with something chocolate, serve this for Seder dessert. And if you like rich, gluten-free desserts, keep this recipe in your kitchen year-round.
Prep Time: 15 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- BASE
- 13 eggs, separated
- 1 1/2 cups sugar
- 1 lb. (500 grams or 4 1/4 cups) ground nuts
- TOP
- 1/2 lb (450 grams) chocolate, parve
- 2 tsp. coffee, dissolved in a drop of hot water
- egg yolks set aside from the base recipe
- 3/4 cup sugar
- 1 cup oil
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. BASE:
Separate the eggs, setting the yolks aside for the top. Beat the whites until they are just beginning to turn white. Add in the sugar gradually and finish beating. Lower the mixing speed and add in the hazelnuts slowly. When it’s all incorporated, turn off the mixer. Spread this out on a parchment-paper-lined oven baking tray, and bake for 35 minutes. Remove from the oven.
3. TOPPING:
While the base is baking, melt together the chocolate and coffee in a double-boiler over a medium flame. Beat the yolks until they are thick and fluffy. Beat in the sugar and oil. Then add the melted chocolate mixture to this egg mixture and mix by hand until incorporated.
4. Spread this on top of the baked cake base and place it back into the oven to bake for another half hour. The cake will still be moist and will start to “crack” a bit on top when it is ready. Remove from the oven promptly and cut into bite-sized squares when cooled.
Note: This makes a large oven-size tray. Since it is very rich, slice it into very small bite-sized pieces. Serve it as 'minis' in individual cupcake holders.
2. BASE:
Separate the eggs, setting the yolks aside for the top. Beat the whites until they are just beginning to turn white. Add in the sugar gradually and finish beating. Lower the mixing speed and add in the hazelnuts slowly. When it’s all incorporated, turn off the mixer. Spread this out on a parchment-paper-lined oven baking tray, and bake for 35 minutes. Remove from the oven.
3. TOPPING:
While the base is baking, melt together the chocolate and coffee in a double-boiler over a medium flame. Beat the yolks until they are thick and fluffy. Beat in the sugar and oil. Then add the melted chocolate mixture to this egg mixture and mix by hand until incorporated.
4. Spread this on top of the baked cake base and place it back into the oven to bake for another half hour. The cake will still be moist and will start to “crack” a bit on top when it is ready. Remove from the oven promptly and cut into bite-sized squares when cooled.
Note: This makes a large oven-size tray. Since it is very rich, slice it into very small bite-sized pieces. Serve it as 'minis' in individual cupcake holders.