CHOCOLATEY HAZELNUT STACK

INGREDIENTS

250 g plain chocolate biscuits crushed

60 g butter, melted

4 eggs separated

3/4 cup caster sugar

1/2 cup hazelnut flour (ground hazelnuts)

2 tablespoons plain flour

TOPPING

125 g butter

1/2 cup caster sugar

200 g dark chocolate

1 tablespoon cocoa powder

METHOD

X  Grease and line a 20 x 30 cm lamington pan

X  Combine 2/3 of the  crushed biscuits and butter and press into the lamington pan. Refrigerate

X  Beat the egg whites until soft peaks form, gradually add the sugar, beating until it is dissolved between additions. once a shiny mass has been reached, fold in the ground hazelnuts, remaining biscuits and the flour. Spread the mixture over the biscuit base.

X Bake at 180 C for 20 min. Cool

X Reduce the oven temperature to 170 C

X Meanwhile make the topping by beating the butter, sugar and egg yolk until it is light and fluffy. Stir in the melted chocolate and spread over the slice. Bake for a further 20 minutes.

X Once baked I used a cookie cutter to cut out some rounds, I sandwiched them together and put little chocolate collars around the stacks to give them a more elegant look. I also spread a little butterscotch sauce over the tops for some added goodness.