Chocolate and coffee slices

Recipe from: 10/12/1995 12:00:00 AM
Ingredients 13
Servings 2


Serving Change
  • 400
    frozen puff pastry, defrosted
  • 2
    extra-large eggs, separated
  • 2
    egg yolks
  • 125
    castor sugar
  • 50
    cake flour
  • 25
  • 500
  • few drops vanilla essence
  • 100
    almond slivers
  • 8
    squares milk chocolate
  • 10
    instant Nescafé coffee granules
  • icing sugar for sifting on top


Preheat the oven to 200 ºC (400 ºF). Spray 2 large baking sheets with non-stick spray. Roll out the puff pastry until thinner. Cut out 5 x 10 cm oblongs and place on the prepared baking sheets. Bake for 6-10 minutes or until nicely puffed out and golden brown. Remove from the oven and cool completely. Whisk the 4 egg yolks until pale and fluffy. Add small quantities of the castor sugar while whisking continuously. Combine the cake flour and cornflour and add a little milk to form a smooth paste. Add to the egg mixture and mix. Add the remaining milk and mix well. Heat slowly until the mixture comes to the boil and thickens. Stir continuously. Remove from the heat and add the vanilla essence. Whisk the egg whites until stiff peaks are formed and fold into the mixture. Return to the hot stove plate for a few minutes, but do not bring the mixture to the boil. Fold in the almonds and cool completely. Divide the mixture into three, leaving one third as is. Melt the chocolate in the microwave or over boiling water and add to another third of the egg mixture, stirring well. Dissolve the instant coffee granules in a little boiling water and stir into the last third of the egg mixture. Halve the puff pastry rectangles horizontally and fill with the fillings. Dust with icing sugar and serve. Makes 16-20 slices.

Read more on: bake  |  dairy  |  microwave


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