| Chocolate and vanilla squares |
Ingredients:
175 g (5 oz) butter
175 g (5 oz) caster sugar
5 large eggs, separated
100 g (4 oz) ground almonds
175 g (5 oz) dark chocolate, roughly grated
100 g (4 oz) milk chocolate
1 Schwartz Vanilla Pod
2 tbsp double cream
Mini eggs to decorate
Pre-heat oven to 170C, 325C or gas mark 3. Grease and line a 20 cm (8 in) square baking tin with baking parchment.
Cream butter and sugar until fluffy. Beat egg yolks together then add to butter mix. Fold in ground almonds and grated dark chocolate. Whisk egg whites until they form soft peaks then fold into cake mix. Pour into tin and bake for 40 to 50 minutes, until springy in the centre. Cool in tin before loosening edges and turning out.
Meanwhile, make icing by melting milk chocolate. Split vanilla pod in half lengthways and run the edge of a knife down pod to remove seeds. Add seeds to melted chocolate along with cream. Stir well. Spread icing on cake and decorate with mini eggs. Cut into squares once cooled.
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