Chocolate Slices




Rating: 3.85 / 5.00 (80 Votes)


Total time: 1 hour

For the short pastry:









For the topping:






For the chocolate glaze:




Instructions:

Place all the ingredients for the shortcrust pastry in a bowl and mix with the dough hook or mix on a work surface and quickly work into a shortcrust pastry. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. On a floured work surface or between two baking mats, roll out the dough to a thickness of 3 mm and cut into 4 cm wide strips. Place on a prepared baking sheet and pre-bake in a preheated oven at 165 to 175 °C for about 5 to 7 minutes. For the topping, warmly beat egg whites with sugar over a water bath, remove and beat until cold. Stir in nuts and cocoa. Spread jam on the short pastry. Spread cocoa mixture and bake in preheated oven at 165 to 175 °C for 7 to 9 minutes. When cooled, cover with chocolate icing or fondant icing with chocolate.Chocolate icing:Melt chocolate glaze over a bain-marie or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.

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