For the brownie fingers
200g dark chocolate
50g cake flour
20g ground almonds
130g white sugar
130g Stork Baking Margarine (softened)
For the nut caramel
150g white sugar
150g mix of unsalted nuts (to taste)
Step by step method
- Take a glass mixing bowl and a deep pot or pan to fit the bowl on top of.
- Weigh the chocolate and break it in pieces into the bowl. Also weigh the Stork Bake, cut it into
- cubes and add it to the pieces of chocolate.
- Put some hot water in the pot or pan and warm on a low heat on the stovetop. Put the glass bowl with the chocolate and the Stork Bake on top of the pot in the water to make a bain marie.
- Let the chocolate and Stork Bake melt and stir from time to time.
- Crack the eggs into a second mixing bowl. Weigh the sugar and add to the eggs. Whisk the mixture with an egg whisk.
- Add the melted chocolate and Stork Bake mixture to the eggs with the sugar and whisk with the egg whisk.
- Weigh the flour and ground almonds. Add both to the chocolate mixture and stir to an even
- Pre-heat the oven to 170°C.
- Grease the bottom of the baking tin with Stork Bake and cover the bottom and sides of the tin with baking paper. The Stork Bake will make the baking paper stick.
- Put a 2-3cm-thick layer of brownie batter in the baking tin. Smooth out the surface.
- Bake the batter for 25 minutes in the pre-heated oven.
- Let the cake cool.
- Take the brownie cake out of the tin and loosen the edges with a large sharp knife.
- Cut the cake into equal fingers of about 3x8 cm (or similar).