90 mins
Serves 16 Squares


Chocolate Hazelnut Sponge Squares

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  • 4 egg whites
  • 110g (½ cup) caster sugar
  • 1½cups (150g) LUCKY HAZELNUT MEAL
  • 1 tablespoon maize cornflour
  • Chocolate Topping:
  • 60g quality dark chocolate
  • 60g unsalted butter, softened
  • 2 tablespoons caster sugar
  • 2 egg yolks
  • ½ teaspoon vanilla extract


  • 1. Preheat oven to 175°C. Grease 18cm square cake tin and line base and sides with baking paper.
  • 2. Whisk egg whites with an electric mixer, until soft peaks form. With machine still running, gradually add the sugar and whisk until stiff glossy peaks form. Combine the hazelnut meal and cornflour together. Gently fold through half of the hazelnut mixture and then the remaining half, until all combined.
  • 3. Spoon mixture into prepared tin and spread evenly. Bake for 25 minutes.
  • 4. While sponge is baking prepare the chocolate topping. Place chocolate in a small bowl sitting on a small saucepan half filled with water over a medium heat. Heat until chocolate has just melted and remove bowl from heat. In a medium bowl, beat the butter and sugar together until creamy, stir in the yolks to combine. Stir through the vanilla and melted chocolate.
  • 5. Working quickly, spoon the chocolate mixture over the surface of the hot hazelnut sponge and quickly spread evenly, it is not necessary to spread to edges. Return to oven and bake for 20 minutes or until topping is just firm.
  • 6. Set aside and cool completely in the tin. Remove paper and cake from tin and divide evenly and cut cake into 16 squares.
  • 7. Store in an airtight container in refrigerator for 3 days. Serve at room temperature.

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