White and Dark Chocolate Pecan Squares0
Sue at the Rainbow Café in Cambridge created this wonderful and much-admired Gluten Free recipe especially for the Coeliac Society. It was one of our Recipe of the Month winners in 2012.
200g Dark chocolate
200g White chocolate
250g Light soft brown sugar
2 Large free range eggs
2 Free range egg yolks
2 Teaspoons vanilla extract
2 Tablespoons rice flour
125g Ground pecan nuts
Whole pecans to decorate
Pre-heat the oven to 180°C (350°F, Gas Mark 4). Line a 9” loose bottom square tin with baking paper.
Place the dark chocolate, brown sugar and butter in a Pyrex bowl and gently melt over a saucepan of simmering water. Do not let the saucepan run out of water. Stir until well combined and set aside.
Meanwhile, beat eggs and egg yolks together until smooth, then mix the egg mixture with the chocolate mixture and beat until smooth.
Add the sieved rice flour and vanilla extract and beat until smooth.
Chop the white chocolate into small squares and fold into the mixture together with the ground pecans.
Pour into the prepared tin, decorate with the whole pecans and bake in the oven for approximately 35-40 minutes.
Let it cool and then cut into squares.