1. Put the walnuts in the oven at 180 degrees and bake for 2 minutes.
2. Prepare the chocolate bar ingredients, 50 walnuts, 50 grams of caster sugar, 100 low-gluten flour, and 90 butter.
3. Take out the roasted walnuts and let them cool, then put them in the food processor, add a few teaspoons of sugar and break them.
4. Put low-gluten flour into a large bowl, add the remaining sugar and mix well.
5. The butter is softened at room temperature, cut into cubes, and put in low-gluten flour.
6. Stir and mix the low-gluten flour with your hands to form a dough-like dregs.
7. Add the chopped walnuts.
8. Knead into dough again.
9. Spread greased paper under the baking pan, pour in the walnut dough, and flatten it by hand.
10. Preheat the oven to 180 degrees and bake the middle layer for 25 minutes.
11. Make the top decoration materials, 25 grams of butter, 90 grams of water, 25 grams of cocoa powder, 80 grams of caster sugar, vanilla extract, salt, and 2 eggs.
12. Put the butter and water in a small pot, heat on a low heat on the stove, add the fine sugar after the butter has melted, and cook until the fine sugar is completely melted.
13. Then add cocoa powder.
14. Stir until the cocoa powder is completely melted, then turn off the heat, add vanilla extract and salt, let cool for 5 minutes.
15. Add the egg mixture and stir while pouring.
16. Until fully integrated.
17. Pour the chocolate paste into the bottom of the baked cake.
18. Gently shake the mold a few times.
19. Bake in the oven again for 20 minutes, bake until the surface is solidified and ready to go out of the oven.
20. Sprinkle with powdered sugar when it is out of the oven, and then cut into pieces.
Tips:You can make more of this double-layered snack at a time, and keep it in the refrigerator for two to three weeks.
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