Dessert
16 pieces
30 minutes
45 minutes
Chef Ida Rodriguez
3 ounces Unsalted Butter, softened
¾ cup Sugar
5 large Eggs, separated
1 pinch Salt
6 ounces Bittersweet Chocolate
3 ounces Macadamia Nuts
3 ounces Dried Apricots, chopped
1½ ounces Dried Coconut Chips
In an electric mixer bowl, cream butter and sugar. Mix in egg yolks. Add salt. Melt chocolate over a double boiler. Cool slightly so that it will not melt butter mixture. Stir in nuts, apricots and coconut chips.
In clean mixer bowl, beat egg whites until soft peaks form. Fold into batter. If the mixture looks broken, whip again until creamy and well combined. Pour into 9 inch square greased baking dish. Bake in a pre-heated 350 degree oven for 45 minutes. Cool and cut into 16 squares.
