These squares are a delectable addition to any cake platter. They are very rich, so cut small portions. They taste best served cold, although at the photo shoot we all ate them room temperature, and finished the entire plate!
- 12 eggs, separated -
- 1 cup sugar -
- 7 oz *(200 grams / approx. 1 2/3 cup) ground nuts -
- 2 pkgs vanilla sugar -
- 5 Tbsp oil -
- 10 1/2 oz (300 grams) good-quality bittersweet chocolate, melted -
- *My conversion tool says 200 grams is 2.3 cups, though this measurement seems right in my mind’s eye… -
Preheat the oven to 350°F (180°C).
Beat the egg whites until they are stiff, gradually adding 1/2 cup sugar. Gently fold in the ground nuts (I prefer a combination of almonds and walnuts because walnuts alone can sometimes have a bitter taste) until the nuts are incorporated. Pour this batter out onto a large baking sheet with sides that has been lined with baking parchment paper and greased. Flatten out the nut mixture so it’s even, and bake for 30–40 minutes. Do not over-bake or it will dry out.
Meanwhile, beat together the yolks with the remaining 1/2 cup sugar until the mixture is thick. Add the vanilla sugar, oil, and melted chocolate. (You can use Rosemarie or any other crème-filled chocolate for an even richer square!) Spread this mixture over the baked nut layer and bake for an additional 15 minutes. Cool and cut into squares.
Food Styling by Michal Leibowitz.
Photos by Daniel Lailah.
This recipe can be found in Mishpacha Magazine.