Chocolate Dreams

A dream of a snack found in “Sjokolade” (Chocolate)
published by Hjemmets Kokebokklubb in 1984

Chocolate Dreams

Preparation: 40 minutes
Baking time: 12-15 minutes
Oven temperature: 175-200° C / 350-390° F
Middle groove in the oven
Should not be frozen

200 g [7 oz] almonds
4 bitter almonds
190 g [6,7 oz] of icing sugar (3 1/4 dl / 0,65 pt)
3 egg whites (1 1/2 dl / 0,3 pt)
Chocolate butter cream:
65 g [2,3 oz] sugar (3/4 dl / 0,15 pt)
3/4 dl [0,15 pt] water
3 egg yolks
150 g [5,3 oz] soft butter
1 tablespoon cocoa
75 g [2,6 oz] chocolate
1 tablespoon oil


[1] grind the almonds. Mix the almonds with sifted icing sugar. Whisk egg whites completely stiff and gently stir in the almond/icing sugar mixture.

[2] Put the dough on a baking sheet with a  spoon and even the cakes to make them flat. Fry the cakes as indicated and cool them on a grid.

[3] Cook water and sugar to syrup (a drop dripped in cold water should stiffen). Whisk the egg yolks and pour the warm syrup over the egg yolks in a thin jet while whipping vigorously. Cool the mixture and add the butter in pieces during strong whipping. Add cocoa.

[4] Spread the chocolate butter cream on the underside of the cakes and allow to cool for at least 1/2 hour.

[5] Melt the chocolate together with the oil in a double boiler. Dip the chocolate butter cream side of the cakes into the chocolate/oil mix and put them on a baking paper.