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  1. Roast nuts (almonds, walnuts or pecans) for about 15 minutes at 300°F (150°C) or until slightly browned. Turn frequently. Avoid overroasting.
  2. Preheat oven to 350°F (175°C). Using a double boiler, combine and stir the following ingredients into the inner saucepan until smooth. Alternately, you can heat them in a microwave oven at a low power setting; just enough to melt chocolate.
    • 1/2 cup butter (113 grams)
    • 4 oz. unsweetened chocolate (113 grams)
  3. Let it cool.
  4. Beat until light in color and foamy in texture:
    • 4 eggs at 70°F (21°C)
    • 1/4 teaspoon salt
  5. Add gradually and continue beating until very creamy:
    • 1+1/2 to 2 cups sugar (300-400 grams, depending on your taste)
    • 1 teaspoon vanilla
  6. With a few swift strokes, combine the cooled chocolate mixture and the eggs and sugar. Do not use an electric mixer. Before the chocolate mixes completely, fold in gently by hand:
    • 1 cup sifted all-purpose flour
  7. Before the flour is uniformly mixed, stir in gently:
    • 1 cup nut meats
  8. Bake in a greased 9x13-inch pan about 25 minutes.
  9. When cooled, spoon over the cake:
    • Coffee syrup

Making coffee syrup:

In a small pan, combine and heat at low, stirring until it becomes somewhat syrupy:
  • 1 oz. (30 grams) powdered sugar
  • 4 tablespoons very strong coffee
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