Chocolate and hazelnut corners


  1. Preheat oven to 160°C/325?F/Gas Mark 3.
  2. Toast the ground hazelnuts in a dry pan. Set aside to cool.
  3. Mix 125g (4oz) margarine, 100g (3 1/2oz) sugar and the eggs.
  4. Sift in the flour and baking powder to form dough.
  5. Put the dough onto a lined baking tray (approx. size: 325 x 265 mm).
  6. Warm the jam and thinly spread over the dough.
  7. Melt the remaining margarine and sugar with 5 tbsp water in a saucepan, and stir in the nuts.
  8. Pour the margarine, sugar, water and nuts mixture onto the dough and bake until golden brown, for roughly 30-35 minutes.
  9. Leave to cool completely then cut into 40 triangles.
  10. Melt the chocolate, then plunge the corners of the triangles into the chocolate and leave to harden.

Serve with Carte Noire N°9 Intense -


Match an indulgent tray bake with a rich espresso


200g (7oz) hazelnuts, ground
325g (11oz) margarine (or butter)
300g (1oz) sugar
2 eggs
300g (10oz) flour
Pinch baking powder
100g (3 1/2oz) apricot jam
200g (7oz) hazelnuts (chopped)
200g (7oz) milk chocolate


Time: 50 minutes, including cooking
Serves: 40
Nutrition: n/a