Instructions: Line base and sides of a 30cm X 20cm lamington pan with foil. Lightly grease.

Melt chocolate and spread evenly over the foil on base, refrigerate about 10 minutes.

Prepare the filling:
Beat egg whites in small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour; spread filling over chocolate base.

Bake in a moderate oven (320 F) about 20 minutes or until firm; cool about 15 minutes.

Prepare the topping:
Melt chocolate in heatproof bowl over a pan of simmering water. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well between additions. Add liqueur and chocolate, beat until just combined.

To finish:
Spread topping evenly over baked pastry base, and bake a further 15 minutes; cool in pan. Refrigerate several hours or until firm before cutting.

Serve with afternoon tea.

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