Almond-Chocolate Squares

  1. Preheat the oven to 350 degrees.
  2. Butter and flour the bottom and sides of a nine-inch-square cake pan.
  3. Set aside.
  4. Spread the nuts on a flat baking sheet in one layer.
  5. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown.
  6. Remove from the oven and cool.
  7. When the nuts are cool enough to handle, chop them coarsely.
  8. Combine the butter and chocolate in a saucepan.
  9. Set the pan in a slightly larger pan containing simmering water.
  10. Keep the water at a simmer.
  11. Stir the chocolate and butter until the mixture is melted and blended.
  12. Combine the egg yolks and sugar in a mixing bowl.
  13. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
  14. Add the chocolate sauce to the egg mixture, stirring to blend thoroughly.
  15. Stir in the chopped nuts.
  16. Beat the egg whites until they are stiff but not dry.
  17. Add half of the whites to the chocolate mixture and stir.
  18. Fold the remaining whites into the mixture.
  19. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  20. Transfer the pan from the oven to a rack and let stand about 10 minutes.
  21. Remove the cake from the pan.
  22. Let it stand until thoroughly cooled.
  23. Hold a sieve over the top of the cake and spoon the cocoa into it.
  24. Sprinkle this evenly over the cake.
  25. Add the confectioners' sugar to the sieve and sprinkle this over the cake.
  26. Cut into three-inch squares.

butter, flour, almonds, unsalted butter, chocolate, egg yolks, sugar, egg whites, powdered cocoa, sugar

Taken from cooking.nytimes.com/recipes/8751 (may not work)

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