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Article Manager
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by George! Group
because all ponds are little...
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Roasted Chicken w/Asparagus & Chocolate-Almond Strudel
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Perfect for a mid-week meal this roasted chicken with potatoes and asparagus is short on prep time and long on flavor.
Chocolate & Almond Strudel Recipe
RECIPE INGREDIENTS
1 1/2 cups ground almonds
3 eggs
1 teaspoon almond extract
1/2 cup sugar
3/4 cup sliced almonds
6 sheets filo pastry
3 tablespoons butter
6 1/2 oz. semisweet dark chocolate, grated
For the chocolate sauce: (Makes 1 1/2 cups)
1 cup heavy cream
6 1/2 oz. semisweet dark chocolate, broken into pieces
RECIPE METHOD
FOR THE STRUDEL: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and butter the foil.
Combine the ground almonds, eggs, almond extract and sugar in a food processor. Process to combine. Add the sliced almonds and pulse until the sliced almonds are just combined.
Place 1 sheet of filo pastry on the baking sheet with a long side in front of you. Brush with melted butter and top with a second sheet. Brush this with melted butter and repeat with a third sheet. Sprinkle one-fourth of the grated chocolate on top. Add the fourth, fifth, and sixth sheets, brushing each with melted butter. Sprinkle the top piece of filo with half of the remaining chocolate. Spread the almond filling on top of the bottom third of the filo pastry layers, then sprinkle on the remaining chocolate. Roll up as you would a jelly (Swiss) roll. Brush the top of the roll with melted butter and place in the middle of a baking sheet. Bake for 25-30 minutes, or until the pastry is crisp and golden.
FOR THE CHOCOLATE SAUCE: Bring the cream to a boil in a medium saucepan. Remove from the heat and stir in the chocolate. Let stand for 10 minutes before stirring until smooth.
Slice the strudel and serve drizzled with the Chocolate Sauce.
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