Gooey Chocolate and Nut Squares
1 hr 15 min.
- For the cake
- 1 cup butter
- 1 ½ cups powdered sugar
- 8 eggs (separated)
- 5 ounces dark semi-sweet chocolate (70% cocoa solids; melted)
- ½ cup sugar
- 1.333 cups flour
- 0.333 cup chopped, unsalted Peanuts
- 4 tablespoons cocoa powder
1 Non-stick pan mit Deckel, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Egg piercer, 1 Small pot, 1 flache Bowl, 1 Citrus juicer, 1 Teaspoon, 1 Small bowl
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 20 x 30 cm|8" x 12" baking tin with non-stick baking paper.
Beat the butter with the icing sugar in a mixing bowl until light and fluffy. Gradually beat in the egg yolks and melted chocolate until smooth.
Whisk the egg whites with the sugar until they form stiff peaks, then carefully fold into the chocolate mixture.
Mix the flour with the ground peanuts and cocoa and fold in until blended.
Spread the mixture into the tin and bake for 35-40 minutes (test to see if it is done by inserting a wooden cocktail stick, which should come out clean). Cool in the tin.
For the topping: heat the cream in a pan with the chocolate and stir until melted. Cool slightly then spread on top of the cake. Scatter with peanuts. Cut into pieces when the icing has set.