This super-rich dessert contains chocolate whipped cream between layers of bittersweet chocolate cake topped with a fudgy chocolate glaze.
- 1/2 pound bittersweet chocolate, cut into 1/2-inch pieces
- 2 teaspoons instant espresso powder dissolved in 1/3 cup hot water
- 6 large eggs, separated
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/4 cup all-purpose flour
- Unsweetened cocoa powder, for dusting
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon solid vegetable shortening
- 1/4 cup granulated sugar
- 1/3 cup water
- 4 ounces bittersweet chocolate, cut into 1/2-inch pieces
- 1 ounce unsweetened chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375°. 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.
Chocolate Cream Squares
4/ 5Oleh Arbuzs Corps