White chocolate squares Recipe

Mix nuts, chocolate powder and baking soda in a small bowl.

Put the egg whites in a large bowl and whisk until quite frothy. Add the sugar and continue whisking until the mixture forms stiff peaks. Fold in the nut mixture, adding it in two or three additions, until well blended.

Spoon batter into a square baking pan lined with baking paper. Smooth the top with a spatula. Bake at 180°C for about 20 minutes. Be careful not to burn it (as soon as the top is slightly golden, remove the cake from the oven).

Meanwhile mix corn flour, flour, sugar and 100 ml of milk in a larger cup. Gradually pour this mixture into the remaining hot milk, stirring constantly to avoid lumps. Bring to the boil, then reduce heat and cook for 2 minutes (be careful not to burn). Remove from heat.

Add chocolate, butter and vanilla extract to the warm milk mixture, stir briefly until the chocolate and butter have melted and the mixture is smooth and uniform.

Pour the cream over egg whites sponge, leave to cool a little. Sprinkle with ground walnuts and cool in the fridge for 2 hours.

With a wet knife cut the cake into even squares.