1/2 lb bittersweet chocolate, cut into 1/2 inch pieces
2 teaspoons instant espresso powder dissolved in 1/3 cup hot water
6 eggs, separated
2/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon cream of tartar
Pinch of Salt
1/4 cup flour
6 oz bitter sweet chocolate, cut into 1/2 inch pieces
2 tablespoons unsalted butter
2 tablespoons water
1 1/2 cup heavy cream
3 tablespoons confectioners
1 teaspoon vanilla
1 tablespoon solid vegetable shortening
1/4 cup sugar
1/3 cup water
4 oz bitter sweet chocolate cut into 1/2 inch pieces
Instructions
More ingredients-
1 ounce unsweetened chocolate, finely chopped
1 teaspoon pure vanilla extract
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Preheat the oven to 375 degrees. Butter an 18-by-12-inch large
rimmed baking sheet and line the bottom with parchment or wax
paper. Butter the paper and dust with flour, tapping out any excess.
In a small saucepan, combine the chocolate with the dissolved
espresso and cook over low heat, stirring constantly, until melted,
about 2 minutes. Let cool slightly.
In a medium bowl, using an electric mixer, beat the egg yolks at
high speed until pale, 2 to 3 minutes. At medium speed, gradually
beat in 1/3 cup of the sugar. Increase the speed to high and beat
until very thick and pale, about 5 minutes. Add the vanilla and the
chocolate mixture and beat at low speed until blended
In a large bowl, using clean beaters, beat the egg whites with the
cream of tartar and salt until soft peaks form. Gradually add the
remaining 1/3 cup of sugar and beat at high speed until the whites
are stiff and glossy. Using a large rubber spatula, fold the chocolate
mixture and the flour into the whites in 2 batches, until no streaks
remain. Spread the batter evenly in the prepared baking sheet. Bake
for 12 minutes, or until the cake has risen and is slightly springy.
Transfer to a rack and let cool.
Run the tip of a knife around the cake and sift cocoa over the
surface. Cover the cake with wax paper and top with a cutting
board. Invert the cake onto the cutting board. Lift off the pan and
peel off the paper. Cut the cake in half crosswise, forming 2
rectangles. Chill until firm, about 30 minutes.
In a small saucepan, combine the chocolate with the butter and
water. Cook over very low heat, stirring constantly, until melted and
shiny. Scrape into a bowl and let cool. Using an electric mixer, beat
the cream with the confectioners' sugar and vanilla until firm. Using
a rubber spatula, fold in the cooled chocolate.
In a small saucepan, combine the shortening with the granulated
sugar and water and bring to a simmer. Off the heat, add the
bittersweet and unsweetened chocolate and let stand until melted,
2 minutes. Whisk in the vanilla. Let the glaze cool until slightly
thickened, about 30 minutes.
Spread the cream filling over one half of the cake and top with the
other half, cocoa side up. Press down lightly and run a cake spatula
all around to smooth the edges. Pour the glaze down the center of
the cake and gently spread it so that it covers the top and drizzles
down the sides. Freeze the cake for 4 hours or overnight. Let stand
at room temperature until just soft enough to cut. Cut the cake into
3 long strips, then cut each strip into 6 squares. Transfer to plates
and serve.
Originally Submitted
2/3/2015
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