Espresso and Chocolate Chip Slices [sheet pan recipe] are delicious, especially with a cup of freshly brewed coffee – at teatime or for dessert – Quick, easy recipe.

Espresso and Chocolate Chip Slices are such a delicious treat !  I found this book, Food Lovers (Desserts), at our Crazy Store, it was the last one so I grabbed it immediately.

This is now one of my most used cook books and I am aiming to make each and every recipe – soon !

Some books, not just recipe books, any books, will grab my attention and I will know instantly that it will be good.

Don’t get me wrong, I bought duds before, which I either donate to the library or it is gathering dust somewhere.

I also now know to make a double batch next time! One slice per person is most definitely not enough. This cake is truly addicting, so be warned !

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This is by no means a small recipe – it filled a baking sheet and I ended up with 12 slices – large slices.

More Coffee desserts :

• Coffee Cream
• Tiramisu Cheesecake

Espresso And Chocolate Chip Slices

Espresso and Chocolate Chip Slices

Linda Nortje

Espresso and Chocolate Chip Slices [sheet pan recipe] are delicious, especially with a cup of freshly brewed coffee - at teatime or for dessert - Quick, easy recipe.

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Course Dessert

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Ingredients

  

1x2x3x

• 1 cup Butter softened
• 1 ¼ cup Sugar
• 1 t Vanilla Extract
• 4 Eggs
• 1 cup Strong Espresso cooled, divided
• ¾ cup Ground Almonds
• ¾ cup Chocolate Chips
• 2 ½ cups Flour
• 1 t Baking Powder
• 2 cups Icing Sugar
• 2 TB Coffee Liqueur

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – Line a baking sheet with baking paper
• Beat the Butter until light and creamy – gradually add the Sugar, Vanilla and Eggs, keep beating until smooth
• Stir in 3/4 of the Espresso Coffee, add the Ground Almonds and Chocolate Chips – stir until combined
• Sift together the Flour and Baking Powder and stir into the mixture
• Spread the batter evenly on the prepared baking sheet – bake for 30 – 35 minutes – remove from oven and let it cool slightly
• Mix the Icing Sugar, the remaining Espresso Coffee, and the Coffee Liqueur to form a spreadable mixture – spread over the cake whilst it is still warm
• Cool the cake completely in the baking sheet, slice and serve

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Cool the cake completely in the baking sheet, slice and serve.

LINDA