Gauchos

Gauchos
Recipe Number: 1180705556
Contributor: Mizar5
Rating: 10.00 based on 1 votes
Rate This Recipe
Review This Recipe

Serves: 60 squares
Calories Per Serving: who'
Preparation Time: 1-1 and half hour max
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed

Ingredients:

125 grams little squares of butter
200 grams caster sugar
2 eggs
250 grams flour
1 teaspoon of almond essence
250 ml milk
100 grams chopped hazlenuts walnuts almonds or dates (or mixed)

chocolate coating
1 chocolate bar/200 grams
60 grams cocoa
200 grams icing sugar
teaspoon almond essence
half a teaspoon cinnamon powder
20 grams of butter
100-150 grams desiccated coconut
Baking paper

Cooking Instructions:

Cake: Preheat an oven to 180°C. Place the butter in a bowl and beat it well while gradually adding the sugar. Beat until creamy. Mix in the almond essence. Add the eggs one by one and mix until well combined.

Gradually mix the flour and milk into the egg mixture while mixing slowly. When the flour is well combined cover a 20-25cm square or rectangular cake tin with baking paper. Leave some of the paper over the sides so you can lift the cake out of the tin when done. Pour half of the mixture into the tin evenly then add the chopped nuts. Cover the nuts with the remaining mixture. Place the tin into the preheated oven and leave the cake to cook for 30-35 minutes until pale golden and just firm.
Remove the cake from the oven and allow it to cool. Allow the cake to cool thoroughly before cutting and coating.

Coating: Melt the butter on a small fire and add the sugar. Stir until sugar has melted and add a teaspoon of water. Then add the chocolate bar and cocoa. Stir and mix until it is a smooth liquid (runny but not too runny. add water if too thick). Stir in the almond essence.
Cut the cake into squares by cutting it in half then again in half etc etc. Place the coconut on a plate or large bowl. Dip each piece of cake into the chocolate liquid so that it is well coated. Then roll the cake in the coconut so that all sides are covered.
Place the Gauchos on baking or grease proof paper to dry. When the cakes are cooled store them in an airtight container in the refrigerator until ready to serve.

Serving Suggestions:

Serve the Gauchos as a snack or for afternoon tea. They also make a good dessert when accompanied by tasty ice-cream.

Additional Comments:

You can make your own variations depending on mood and taste. Instead of almond essence use vanilla or rum essence. Try out different kinds of sugar for taste as well as perhaps soy milk or chocolate milk. Or add a few teaspoons of double strong espresso coffee. You can also dress them up with slices of kiwi strawberry pineapple and some sesame seed. Then just coat them in chocolate and forget about the coconut. Or not. Anyway use your imagination!