Nutty Chocolate Squares
1 hr 10 min.
- 5 ounces white Chocolate couverture (60-70% cocoa solids, chopped)
- 1 cup butter (scant)
- ⅔ cup sugar
- 1 ¼ cups blanched, toasted Hazelnuts
- 6 eggs
- 4 ½ cups all-purpose flour
Can be frozen
1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Tablespoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Slotted spatula, 6 Cookie cutter rings (10 cm Ø), 1 Brush, 1 Hand mixer, 1 deep bowl, 1 Parchment paper, 1 Plastic wrap, 1 Offset spatula, 1 Citrus juicer, 1 Whisk
Preheat the oven to 180°C/350°F.
Roughly chop the bittersweet couverture chocolate with a knife. Melt over a hot bain-marie and let cool. Cream the butter with the sugar until light and fluffy. Gradually beat in the eggs to produce a light creamy mixture. Stir in the melted chocolate, 150 g/3/4 - 1 cup hazelnuts and the flour. Stir in a little milk if necessary.
Spread the batter on a cookie sheet lined with baking parchment and bake in the preheated oven (middle shelf) for 45-50 minutes. Test to see if it is done by inserting a wooden cocktail stick. Then take out of the oven and let cool on the tray. Melt the milk and white couverture chocolate separately in a bain-marie and drizzle over the cake with a spoon (or a piping bag). Decorate the cake with the rest of the hazelnuts.