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Chocolate and Hazelnut Squares

Super, simple and delicious – easy to make, pop a whole toasted hazelnut on top of each one for extra crunch and deliciousness.

Makes 24 – 48 depending on required size

175g (6oz/1 1/2 sticks) soft butter

150g (5oz/generous 1/2 cup) castor sugar

2 large eggs

150g (5oz) self-raising flour

25g (1oz) cocoa

1 tablespoon (1 American tablespoon + 1 teaspoon) milk

110g (4oz) hazelnuts, toasted and chopped

Chocolate Icing

360g (12 1/4oz/scant 3 cups) icing sugar

200g (7oz/1 3/4 sticks) butter

40g (1 1/2oz) cocoa

1 tablespoon (1 American tablespoon + 1 teaspoon) milk

Piping bag and star nozzle

25.5 x 18cm (10 x 7 inch) Swiss roll tin, well-greased or lined with parchment paper

Preheat the oven to 180ºC / Gas Mark 4.

Put the butter, castor sugar, eggs and self-raising flour, cocoa and milk into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well-buttered tin. Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen.  Allow to cool.  Remove from the tin.

Meanwhile mix the ingredients for the icing. As soon as the cake is cooled, cover with a thin layer of icing and cut into squares.  Pipe a swirl of chocolate icing in the centre of each square, sprinkle with toasted chopped hazelnuts.  Pop a whole toasted hazelnut in the centre of each one or scatter chopped pistachios and dried rose petals.

Note

In Winter when the butter is harder to cream, we add 2-3 tablespoons (2 1/2 – 4 American tablespoons) of milk to lighten the mixture and texture.

This is a recipe by
Darina Allen
View all my recipes

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