Baking
59
Choc rum raisin squares
Preparation time: 50–60 minutes
Makes 90
Dough ingredients
4 egg yolks
250 g caster sugar
4 tsp vanilla sugar
4 egg whites
1 tsp lemon essence
A pinch of salt
250 g plain flour
250 g chopped hazelnuts
200 g raisins
40 ml rum
200 g grated dark chocolate
Glaze ingredients
100 g dark chocolate glaze
Accessories
Glass tray
Method
Drizzle the rum over the raisins and
steep for approx. 30 minutes.
Cream the egg yolk, caster sugar and
vanilla sugar and then fold in the stiffly
beaten egg whites.
Stir in the lemon essence, salt, flour,
hazelnuts, raisins and grated chocolate.
Spread the mixture over the base of the
glass tray and bake until golden. Brush
with chocolate coating immediately
after baking and cut into 3 x 3 cm
squares.
Recommended settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 20–30 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 170–190 °C
Shelf level: 2
Duration: 20–30 m pre-heating
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...