I saw this recipe today and I have to share it with you. Yes, it takes a little preparation time, but trust me, from the looks of the recipe and the picture I saw, it’s well worth the time. If you’re looking for THE recipe—the one that solidifies you as a bonafied baking goddess, I think this may it…
For this recipe you’ll need:
1 tablespoon softened butter
Cocoa powder for dusting pan
8 tablespoons (1 stick) butter
8 ounces special dark or semisweet chocolate, chopped
5 (large) egg yolks
3/4 cup sugar
2 teaspoons pure vanilla extract
5 (large) egg whites
1/2 teaspoon salt
For the Coating:
8 ounces special dark or semi-sweet chocolate, chopped
1 ounce food-grade wax or paraffin (such as Gulf Wax – see Notes), shaved thin
1 Tbsp shortening (not butter or margarine)
White chocolate chips or other flavored chocolate chips for decoration (or sprinkles)
To make this recipe:
Preheat the oven to 350 degrees F.
Use non-stick aluminum foil to line a 9×9-inch baking pan. Coat the aluminum foil with 1 tablespoon of butter and dust with cocoa powder, tapping out any excess.
Melt the 8 ounces of chopped chocolate with the 8 tablespoons butter over a double boiler (make your own by placing a bowl over a pan of simmering water) and stir occasionally until smooth and creamy.
Remove from the heat and set aside to cool slightly on the counter.
Using an electric mixer, beat the egg yolks together with the sugar and vanilla in a medium-sized bowl until thick, stopping to scrape the sides of the bowl once or twice. It will take you about 3 minutes. Set aside.
In a large bowl (aluminum works best), use an electric mixer to beat the egg whites with the salt until stiff. Set aside.
Slowly and gently fold the chocolate into the yolk mixture, adding small amounts of chocolate at a time to keep the eggs from scrambling. When the chocolate mixture has been incorporated, fold in the stiff egg whites.
Pour the batter into the prepared baking pan, and bake in the center of the oven until spongy, about 35 minutes. Remove from the oven and place the cake on a rack to cool completely.
When the cake is cool, prepare the chocolate coating by melting the wax and shortening in a double-boiler with gently simmering water in the bottom. Add 8 ounces chopped chocolate, stirring until completely smooth. Remove from heat.
Cut the cooled cake into 36 equal bite-size pieces by cutting cake first into quarters, then each quarter into 9 pieces.
Place a large sheet of wax paper or plastic-coated butcher paper with shiny-side up on a work surface. Working one row at a time, paint a dollop of chocolate coating wide enough to cover the bottom of each piece. Immediately place cake pieces on warm chocolate before it cools, placing them about 1/4-inch apart. Continue until all pieces have a chocolate bottom.
Pipe or spoon remainder of warm chocolate coating (re-warm if necessary) over the tops of the cake pieces so they are completely covered. Quickly place one white chocolate chip on top of each piece before the chocolate cools. Chill for two hours or overnight. Trim excess chocolate from bites before serving. (Save any excess chocolate. It can be melted and used again.)
Tips:
Paraffin (Gulf Wax) is usually sold near canning supplies in your local market.
These rich and delicious dessert bites are gluten-free. The texture is in between brownies and fudge.
Makes 36 squares
Try my White Chocolate Raspberry Cheesecake!