The almond macaroon on this slice is deliciously fluffy and moist. It sits on top of crumbly chocolate slice, separated by a layer of delicious raspberry jam and white chocolate chips. The jam goes just that little bit gooey, and makes for a wonderful filling.
I found this recipe in ‘David Herbert’s Best-Ever Baking Recipes’, as ‘Chocolate Slice with Macaroon Topping’ – but I reckon the topping is the real star, so I’ve reworded it accordingly. He says you can also use apricot jam.
. . .
For the Slice…
125g butter, at room temperature and diced
150g plain flour
pinch of salt
3 tablespoons of cocoa
60g icing sugar
1 egg, lightly beaten (just whisk it up a little, so the white and the yolks aren’t separated)
1 tablespoon milk
1 teaspoon vanilla extract
160g raspberry jam
150g white chocolate chips
For the Macaroon Topping…
4 large egg whites
150g ground almonds/almond meal
150g caster sugar
A few good tablespoons of flaked almonds, for sprinkling on top
. . .
Preheat an oven to 160 degrees celsius fan-forced.
Grease a 20cm square baking trap, and line it with baking paper. To help remove the slice, leave the paper hanging out over two of the edges.
Put the chunks of butter in a large bowl
Sift over the flour, salt, cocoa and icing sugar
Add the egg, milk and vanilla
Using hand-held electric beaters, beat the ingredients together. They should combine pretty quickly to form a thick, luscious-looking batter. (Or at least, I thought it looked pretty luscious and delectable, but it depends on how sexy you find baked goods)
Spoon it into the tin, and attempt to smooth out the top
I had trouble smoothing it out, and I thought it would melt and spread in the oven, but it didn’t. If you really want it to be picture perfect, don’t be lazy like me – get a spatula, spread and smooth it all out into the corners of the tin. Some of my corners had no slice in them.
Pop it into the oven for approximately 15 minutes, or until it’s firm (I made the macaroon topping whilst waiting)
Set aside to cool for five minutes, and turn the oven up to 170 degrees celsius fan-forced.
For the macaroon, beat the egg whites with hand-held electric beaters (or a whisk) until they’re fluffy and well mixed – not until they’re stiff and forming peaks
Then add the ground almonds/almond meal and sugar, and use a whisk to incorporate it all together
Once the slice has cooled for five minutes, top with the jam, and use a knife or the back of a spoon to spread it evenly about
Top with the chocolate chips
Spoon on the macaroon mixture, and spread it out
Sprinkle with a few good tablespoons of flaked almonds
Bake in the oven (which is now at 170 degrees celsius fan-forced) for 22-30 minutes. The macaroon topping should rise about and turn golden, with the colour starting at the edges and working it’s way to the centre. I kept on putting mine back in until the centre of the slice was gold
Let the slice cool in the tin, then cut into pieces to serve (I cut mine into 16, but you can do more or less). Store it in an airtight container for up to 3 days.
Recipe from “David Herbert’s Best-Ever Baking Recipes”