4 oz (125 g) butter
2 oz (50 g) sugar
5 tablespoons cocoa
pinch of salt
1 teaspoon almond extract
4 oz (120 g) flour
Coating:
5 oz (150 g) raspberries
1 teaspoon raspberry liqueur
6.5 oz (180 g) chocolate flakes
6.5 oz (180 g) finely chopped almonds
pinch of salt
7 oz (200 g) sugar
1/2 teaspoon almond extract
2 oz (50 g) almond flakes
Put foil on sheet panel. Mix butter, sugar, cocoa and pinch of salt, stir until the mixture is not compact. To this mixture, add in almond extract and flour to get a crumbly dough. Then pour the mixture into baking sheet and spread it equally. Stab with a fork. Bake for about 20 minutes in preheated oven at 320° F (160° C). When baked dough remove from the oven, turn temperature to 370° F (190° C). Mix the cooked raspberries, raspberry liqueur, and thus coat the dough, then sprinkle with the chocolate flakes. Mix (with mixer) half of chopped almonds, egg whites, salt, sugar, 1/2 teaspoon almond extract.Then this mixture pour over top of the cake and sprinkle with almonds. Bake cake more for about 25 minutes, until it becomes golden. When cools, remove from sheet, remove the foil and cut into thin bars.
