1/3 cup of unsalted cocoa powder or common flour
1/3 cup of butter or margarine
2/3 cup of all-purpose flour
2/3 cup of chopped nuts
For the topping
1 cup of unsalted cocoa powder
1/2 cup of butter or margarine
1 teaspoon of vanilla extract
2 beaten eggs
1 cup of all-purpose flour sifted
1 1/2 teaspoons of instant coffee
1/2 teaspoon of active dry yeast
2/3 cup of chopped nuts
30g of melted semi-sweet chocolate
1/3 cup of unsalted cocoa powder or common flour
1/3 cup of butter or margarine
2/3 cup of all-purpose flour
2/3 cup of chopped nuts
For the topping
1 cup of unsalted cocoa powder
1/2 cup of butter or margarine
1 teaspoon of vanilla extract
2 beaten eggs
1 cup of all-purpose flour sifted
1 1/2 teaspoons of instant coffee
1/2 teaspoon of active dry yeast
2/3 cup of chopped nuts
30g of melted semi-sweet chocolate
Make a crust with the ingredients for the dough and press well into the bottom of a 27cm x 18cm baking dish
Prepare the topping: beat together the cocoa powder, butter or margarine, and vanilla extract until smooth
Add the eggs and beat well. Reserve
Sift the all-purpose flour with the instant coffee and active dry yeast, and add to the cream
Add the nuts and mix well
Remove half of the dough, place it in another bowl, and add the melted chocolate
Alternate layers of dark and light dough in the prepared baking dish
Run a knife from one side to the other to marble the dough
Bake in a moderate oven (170°C) for 35 minutes
Let cool and cut into bars or squares.
