Ingredients
Choc-orange topping
Method
1.Line base and sides of 20cm x 30cm (8-inch x 12-inch) lamington pan with foil; spread base with chocolate. Refrigerate 10 minutes or until set.
2.Preheat oven to 180°C (160°C fan-forced).
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beat until dissolved between additions. Fold in nuts and flour, spread over chocolate base.
4.Bake about 20 minutes or until firm; cool 20 minutes.
5.To make choc-orange topping; melt chocolate; stand until cooled slightly, but still liquid. Beat butter, sugar, egg yolks and liqueur in small bowl with electric mixer until sugar is dissolved; stir into cooled chocolate.
6.Spread slice with topping, bake a further 15 minutes; cool in pan. Refrigerate until firm.
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