Spanish · Dessert
Chocolate Almond Bars
A dense, fudgy Spanish-style bar built on melted dark chocolate and ground almonds, finished with a scattering of toasted almonds for crunch against the rich, flourless-leaning crumb.
$1
15 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
343Calories
6.3gProtein
24.3gFat
26.7gCarbs
17.1gSugar
3.4gFiber
290mgSodium
67mgChol
10.6gSat Fat
234mgPotassium
60mgCalcium
2.6mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Spanish Tempranillo Wine
local
Horchata de Almendra
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (160°C fan) and line a 10x10cm square tin with baking paper, letting the edges overhang.
2
Melt the dark chocolate and butter together in a double boiler over barely simmering water, stirring until smooth, then remove from heat and cool slightly.
3
Whisk the sugar into the melted chocolate mixture until glossy, then beat in the egg and vanilla extract until fully combined.
4
Fold in the almond flour, all-purpose flour, and salt with a spatula until just combined and no dry streaks remain.
5
Scrape the batter into the prepared tin, smooth the top, and scatter the toasted chopped almonds evenly over the surface.
6
Bake for 18-20 minutes until the edges are set and a skewer in the centre comes out with a few moist crumbs attached.
7
Cool completely in the tin on a wire rack for at least 20 minutes before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Chocolate Dark 70, chopped, melted
- 24g24g Butter, melted
- 26g26g Sugar White
- 22g22g Egg, lightly beaten
- 20g20g Almond Flour
- 10g10g All Purpose Flour, sifted
- 10g10g Almond, toasted, roughly chopped
- 2g2g Vanilla Extract
- 1g1g Salt
