Susan's Chocolate Dream

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 150 g butter
• 4 egg yolks
• 150 g sugar
• 1 pinch salt
• 120 g dark chocolate, 50% cocoa, preferrably swiss
• 50 g ground almonds (skin on)
• 30 g flour
• 4 egg whites
• raspberry preserves or cherry preserves
• icing sugar (otpional)
• paper baking cup, for muffins

Recipe

• 1 using an electric mixer, mix the first four ingredients (until the salt) until bright and creamy.
• 2 put the chocolate in chunks into a small bowl. pour hot water over it. leave it for a few minutes.
• 3 preheat oven to 180°c.
• 4 when chocolate has melted, discard water except 2 tablespoons. mix and add to the yolk mixture.
• 5 add ground almonds.
• 6 beat the egg whites until stiff and fold it into the chocolate mixture.
• 7 spread onto a lined oven rack.
• 8 bake for 10-15 minutes and let cool in the tin.
• 9 cut into halves, but leave both halves in the pan.
• 10 spread as much of the preserves onto one half as you like.
• 11 lift up both edges of the lining paper at that side where the biscuit is not covered with preserves. lift the paper in such a way that you can cover the biscuit with the preserves with the one without the preserves.
• 12 sprinkle with icing sugar if desired.
• 13 cut into small squares and serve them in the paper baking cups.
• 14 watch them disappear!