Rich and creamy, this decadent dessert is perfect for any and all occasions…
Preparation Time – Long
For the Base:
- 140g margarine
- 100g caster sugar
- 220g plain flour
- 50 almonds, crushed
- 1 egg
For the Filling:
- 80g hazelnuts, remove shells
- 50g caster sugar
- 4 tbsp. extra caster sugar
- 200g chocolate
- 100g margarine
- splash of brandy
- 1 egg
- 3 egg yolks
- Make the base — Cream the margarine and sugar together until light and fluffy, then add the flour and almonds. Add the egg and stir. If soft, chill for 10-15 minutes (or longer). Roll to fit your baking tray and chill for a further 15 minutes.
- Preheat the oven to 200’C. Grease-proof the baking tray. Fit the base into the tray evenly, then flatten with baking beans. Bake for roughly 10 minutes before removing the beans and baking for a further 10 minutes. Remove and cool.
- Set oven to 155’C. Make the filling — In a pan, roast the nuts. Stir in the 4 tbsp. sugar and cook until it caramelises. Cool the nuts, then chop.
- Melt the chocolate and the margarine, then add the brandy. Cool. Beat the remaining ingredients until pale and fluffy, then fold into the chocolate mix.
- Scatter any leftover hazelnuts over the base, then tip in the filling. Cook for 15 minutes (or more, if it doesn’t set). Decorate.
This is one of my favourite recipes. Depending on your personal preference, use as MUCH brandy as you like! Since this dessert is quite rich I would advise serving cream with it.
For a dairy-free version, use dairy-free margarine and either dark chocolate or no-milk plain chocolate.