Almost like a Ferrero Rocher, these little hazelnut squares from The Australian Women’s Weekly will, without a doubt, remind you of the famous Italian candy from the very first mouthful. They are a bit labour intensive if you plan to make the hazelnut meal from scratch but you can easily save on time and energy by purchasing a sachet of ground hazelnuts from the nearest supermarket. Be sure to toast the store bought stuff for a couple of minutes in a preheated oven to get rid of the ‘raw’ taste before they go into your cake batter. The milk chocolate topping gives a characteristic Nutella feel to these mini bites but you can switch to dark chocolate, if you fancy a more intense cocoa flavour.

HAZELNUT CHOCOLATE SQUARES

Ingredients:

100g butter, softened

100g caster sugar

2 eggs, room temperature

100g ground hazelnuts

20g all purpose flour

150g milk chocolate

1 teaspoon vegetable oil

Method:

  • Preheat oven to 180oC. Grease a 8 x 8-inch square baking pan and line base and sides with baking paper.

  • Beat butter and sugar in a medium bowl with electric mixer till light and fluffy. Beat in eggs, one by one.

  • Stir in the ground hazelnuts and sifted flour. Spread mixture into prepared pan and bake for 20 minutes.

  • Stand in pan for 15 minutes. Meanwhile prepare glaze by combining the chopped milk chocolate and oil.

  • Stir in a heatproof bowl over a medium saucepan of simmering water until chocolate mixture is smooth.

  • Spread the chocolate glaze over the slice with spatula, and gently tap pan on bench until glaze is smooth.

  • Refrigerate until chocolate glaze is set before cutting it with a sharp knife, wiping the blade between cuts.

  • Store the hazelnut chocolate squares in a large air tight container for up to one week. Makes 16-20 pieces.

Hazelnut Chocolate Squares

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