Method

Preheat the oven to 350°F (175°C).  Put the eggs, sugar, almonds, and almond extract in a food processor and process until well combined.  Stir in the sliced almonds.  Lay a sheet of phyllo dough on the countertop and brush lightly with melted butter.  Lay a second sheet on top and brush with butter.  Repeat with a third sheet of phyllo.  Brush with butter and sprinkle with half the grated chocolate.  Lay a fourth sheet on top and brush with butter. Repeat with a fifth, and then a sixth sheet, each time brushing with butter.  Spread the almond mixture across a third of the last phyllo sheet, then sprinkle the remaining chocolate across the whole sheet.  Gently roll up the strudel.

Lift onto a parchment paper-lined cookie sheet and brush with extra melted butter.  Cook for 25 to 30 minutes until crisp and golden.

Put the cream in a saucepan and bring to a boil.  Remove from the heat and add the chocolate.  When the chocolate has melted, stir until smooth.  Transfer the strudel to a dinner plate, pour over the chocolate, and serve.

Serves 6

Reprinted with permission from © Quintet Publishing, 500 Chocolate Delights, published by Sellers Publishing click for book review

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