This is a favored go-to dessert. It amazes me that just a few tablespoons of pure, unsweetened cocoa powder (no fat there!) can taste so rich and satisfying. I often make this ahead of time, before serving, and savor it over several days, if it lasts that long! Note that this cocoa version bakes at a lower temperature for less time than the other almond bars, since at higher temperatures the cocoa has a tendency to burn.
MAKES 16 BARS
EQUIPMENT: A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.
BASE
3 tablespoons (45 g) unsalted butter
1-3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons unsweetened cocoa powder
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/4 teaspoon fine sea salt
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
TOPPING
6 tablespoons (90 g) unsalted butter
1-1/2 cups (120 g) sliced almonds
2 tablespoons unsweetened cocoa powder
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
Fresh Rosemary Sorbet or Lemon Verbena Sorbet, for serving (optional)
1. Center a rack in the oven. Preheat the oven to 375°F (190°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
2. PREPARE THE BASE: In the saucepan, melt the butter. Add the almond meal, cocoa powder, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
3. Turn the mixture out into the prepared pan. To help make for a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth the base by pressing gently to evenly cover the bottom of the pan. Discard the plastic wrap. Bake until the base is slightly firm, about 12 minutes.
4. MEANWHILE, PREPARE THE TOPPING: In the same saucepan, melt the butter over low heat. Add the almonds, cocoa powder, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
5. When the base is baked, spread the topping evenly over the base. Bake until the topping is dark and sizzling, about 12 minutes.
6. Transfer the pan to the rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles, and cut it into 16 even squares. Serve with fresh rosemary or lemon verbena sorbet.
MAKE-AHEAD NOTE: Store in an airtight container at room temperature for up to 1 week.