Archive for the ‘GLAZED CHOCOLATE SQUARES’ Category
Recipe for GLAZED CHOCOLATE SQUARES
GLAZED CHOCOLATE SQUARES are a simplified version of a rich European – style classic, this extra – moist, dark chocolate cake is filed with apricot jam and topped with a smooth glossy chocolate glaze. At Christmas when everyone is indulging this is a great dessert. Cut in small squares often just a few bites are all that is needed after a huge holiday meal.
Ingredients for the GLAZED CHOCOLATE SQUARES CAKE:
- ¼ cup dry Unsweetened Cocoa 50mL
- ½ cup Milk 125ml
- ½ cup hot strong Coffee 125mL
- ½ cup Butter 125mL
- 1 cup granulated Sugar 250mL
- 2 Eggs, separated 2
- 1 cup All Purpose Flour 250mL
- 1 Tsp Baking Soda 5mL
- ½ Tsp Baking Powder 2mL
- ¼ Tsp Salt 1mL
- ½ Apricot Jam 125mL
GLAZE for GLAZED CHOCOLATE SQUARES:
- 1 square (1 oz/ 25 g) Unsweetened Chocolate 1
- 1 Tbsp Butter 15mL
- ½ cup sifted Icing Sugar 125mL
- 1 Tbsp boiling Water 15mL
GARNISH for GLAZED CHOCOLATE SQUARES:
- Candied violets or nut halves
METHOD for GLAZED CHOCOLATE SQUARES:
Butter a 15 x 10 – inch (2L) jellyroll pan; line with waxed paper and butter the paper.
In heavy saucepan, combine cocoa and milk, stirring with whisk until smooth. Add hot coffee and butter; bring just to boil, stirring to melt butter. Remove from heat and stir in sugar. Pour into mixing bowl and let cool to lukewarm. With whisk, beat in egg yolks. Sift or mix together with flour, baking soda, and baking powder and salt; stir into chocolate mixture until smooth. Beat egg whites until stiff but not dry; fold thoroughly into chocolate mixture. Pour into prepared pan, spreading evenly. Bake in 350 degrees Fahrenheit (180 degrees Celsius) oven for 20 minutes or until top springs back when lightly touched. Cool in pan on cake rack for about 15 minutes, then invert onto sheet of foil. Peel off waxed paper. Allow it to cool completely before assembling. Cut cooled cake in half crosswise to make 2 rectangles, which will be the 2 layers. Spread 1 layer with jam, and then top with second layer.
In small heavy saucepan over very low heat, melt chocolate with butter. Remove from heat. Add icing sugar and boiling water, stirring until smooth. If necessary, add a tiny bit more water to give a very thick pourable consistency (not quite as thick as frosting). Pour glaze immediately over cake and spread evenly. The glaze should be very smooth and shiny and will stay that way when cool. I f it starts to thicken or lose its shine as you spread, smooth it quickly with a knife dipped in very hot water.
To serve, cut into small squares or rectangles. Top each with a candied violet or nut half. Makes about 25 squares.
NOTE: For a slightly larger cake, bake this in two 9 – inch (23cm) round layer cake pans. Double the glaze recipe if you want enough to cover both top and sides of cake. To serve, cut into wedges.