Chocolate and raspberry are a match made in heaven. Sweet and decadent, these bars are perfect with coffee or espresso.
Recipe information
Yield
makes 24 (2-inch) bars
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
Step 2
Heat the butter and chocolate in a glass bowl in the microwave on high for 1 1/2 minutes, or until melted. Remove from the microwave and whisk together until the chocolate melts completely, then whisk in 3/4 cup of the agave nectar, the eggs, and 2 teaspoons of the vanilla extract until well blended. Next, whisk in the flour. Pour into the prepared pan and bake for 15 minutes, or until the crust is set. Remove from the oven. Increase oven temperature to 350°F.
Step 3
In a small bowl, mix together the raspberry jam with the orange extract. Spread evenly over the chocolate crust.
Step 4
In a large bowl, using an electric mixer, beat the egg whites with the remaining 1/2 teaspoon vanilla extract until slightly thickened, about 1 minute. Add the remaining 3/4 cup agave nectar and salt. Beat at medium to high speed until fluffy but not dry, about 30 seconds. Add the cocoa powder and almond meal. Beat until well blended. Pour the mixture over the raspberry jam layer and bake for 20 to 25 minutes, until the top is set. Let cool in the pan, then cut into bars. Sift extra cocoa powder over the bars before serving if desired.
