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Easy dessert which can be made a day ahead and kept in the refrigerator until ready to serve. Great for a dessert or treat with coffee or tea. Enjoy! -- EclecticCooking.com

Ingredients:

150 g (5 oz) sundried apricots
1 1/2 dl (3/4 Cup) whipping cream
100 g (ca 3 1/2 oz) dark chocolate
100 g (ca 3 1/2 oz) ground almonds
50 g (ca. 2 oz) all purpose flour
150 g (ca. 5 oz) sugar
4 egg whites

Directions:

Preheat oven to 190 degrees C (375 degrees F)

In a bowl mix the almonds with the flour and 100 g (3 1/2 oz) sugar. Beat the egg whites until almost stiff, then add the rest of the sugar (50 g / 1 1/2 oz) and continue beating the eggs until quite stiff. With a spatula or wooden spoon, fold in the ground almonds.

Line a square cake pan with baking paper, letting the paper come up on the sides, and pour the almond mixture into the pan (ca. 20 x 20 cm / 8 x 8 in) , spreading it out evenly. Bake for 15-20 minutes in the oven at 190 degrees C (375 degrees F) or until a light golden brown. Cool completely and remove the paper carefully. Cut the cake into squares and top with Almond Cream.

Cut the almonds into small pieces. Whip the cream and stir through 2/3 of the apricots. Serve the almond slices with a generous portion of the apricot cream. Decorate with more apricots and grated or shaved chocolate.

(Serves 6-8)

Almond Slice with Apricot Cream. To import, drag image to your MacGourmet recipe box.

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