Chocolate-Mocha Cream Squares

Styling and photography by Shoshie Sirkis

A triple layer of goodness, these rich, delicious chocolate-mocha squares make an elegant dessert for any occasion.

YIELDS ABOUT 20 SQUARES

Base

• ½ cup (1 stick) + 1 Tbsp (120 g) butter or margarine, softened
• ½ cup demerara sugar
• 1 cup (100 g) almond flour
• ¾ cup flour

Chocolate-Hazelnut Layer

• 1 cup (2 sticks/200 g) butter or margarine
• 1 cup sugar
• 2 large eggs
• 1½ cups (150 g) roasted and finely chopped hazelnuts
• 2 Tbsp flour
• 1/3 cup (30 g) good-quality cocoa powder, sifted

Coffee-Chocolate Cream

• 1½ cups (300 ml) heavy cream or pareve whipping cream
• 1 Tbsp coffee granules
• 10½ oz (300 g) dark chocolate (or 14 oz/400 g milk chocolate), broken into pieces

Preheat oven to 325°F (160°C). Line 2 9-inch (23-cm) pans or a 10×16-inch (25×40-cm) baking pan with parchment paper.

To make the base: Combine all the ingredients in a mixer or in a food processor. Roll out the dough on a flat surface to fit your baking sheet and transfer to the baking sheet.

To make the chocolate-hazelnut layer: Place all the ingredients into the bowl of a mixer or into a food processor and mix until combined. Pour the mixture over the base in the pan. Place in preheated oven and bake for 30–35 minutes.