3 eggs, separated
1/2 c. super fine sugar
1/2 c. all-purpose flour
1/2 lb. semi-sweet chocolate, coarsely grated
1 c. ground almonds

DECORATION:

1 1/2 c. red currant jelly
2/3 c. semi-sweet chocolate, broken into pieces
1/4 c. unsalted butter

Line and grease a 11 x 7 inch tin. (A shallow tin is fine, in which case the grease-proof (waxed) paper should stand well above the tin). Set oven to 400 degrees. Cream the egg yolks and sugar in a bowl until pale and thick. Lightly fold in flour. Whisk the egg whites until stiff and fold them into the mixture. Lightly stir in the chocolate and almonds. Turn the mixture into the tin. Spread evenly. Bake 20 to 25 minutes until firm and lightly browned. Cool the Mazurek in the tin for 5 minutes; then turn out on a wire rack to cool completely.

FOR THE DECORATION: Warm the red currant jelly in a bowl over hot water and spread it all over the cooled Mazurek. Leave to set completely. Then chill for 30 minutes. Melt the chocolate and butter in a bowl over hot water. Leave to cool but do not allow the mixture to thicken. Pour the chocolate all over the Mazurek and spread it evenly. Leave to set before cutting into fingers. Makes about 22 pieces.

This improves with keeping for a couple of days before topping with chocolate and eating.