scratch - Fudge Squares or Bars, French style
Source of Recipe
from ucook com in July 2002
So rich, dark, dense, moist, these are more like fudge candy than like cake.
With a divine, shiny, dark chocolate glaze. The mixture is baked in a square
pan and, before serving, is cut into small squares. (The ingredients are
similar to Brownies with additional chocolate-the technique is a bit
different.) Don't decide to make this for tonight; the cake should stand to
mellow before it is served. Bake it a day or two before serving, or way
before and freeze it. But the glaze should be put on early in the day for
serving that night; it takes only a few minutes to make the glaze.
scratch - Fudge Squares or Bars, French style
8 ounces (8 squares) unsweetened chocolate
4 eggs (graded large, extra-large, or jumbo), separated
1/2 pound (2 sticks) sweet butter
2 cups granulated sugar
2 cups sifted all-purpose flour
Pinch of salt
Adjust rack one-third up from the bottom of the oven and preheat oven to 350
degrees. Line a 9-inch square cake pan as follows: Invert the pan, tear off
a 12-inch square of aluminum foil and center it over the inverted pan, fold
down the sides and corners, remove the foil and turn the pan right side up.
Place the foil in the pan. In order not to tear it, use a pot holder or a
folded towel and, pressing gently with the pot holder or towel, smooth the
foil into place. Lightly butter the bottom and sides, using soft or melted
butter and a pastry brush or crumpled wax paper. Set aside.
Place the chocolate in the top of a small double boiler over hot water on
low heat. Cover until partially melted, then uncover and stir occasionally
until completely melted. Remove the top of the double boiler and set aside,
uncovered, to cool slightly.
In the small bowl of an electric mixer beat the yolks until they are pale
lemon-colored. Set aside.
Place the butter in the large bowl of the electric mixer. You can use the
same beaters without washing them to cream the butter. Add 1-3/4 cups
(reserve 1/4 cup) of the sugar and beat well. Add the egg yolks and beat to
mix, then add the chocolate and beat to mix again. On low speed gradually
add the flour and beat, scraping the bowl with a rubber spatula, and beating
only until thoroughly incorporated. Remove from the mixer.
Now you need a clean, small mixer bowl and clean beaters. Place the egg
whites in the bowl, add the salt, and beat until the whites thicken so they
barely hold a soft shape. Reduce the speed to moderate and gradually add the
reserved 1/4 cup sugar. Increase the speed to high again and beat only until
the whites hold a definite shape but not until they are stiff or dry.
The chocolate mixture will be quite stiff. First stir in about half a cup of
the beaten whites. Then fold in half of the remaining whites-do not be too
thorough-and then fold in the balance of the whites. The chocolate mixture
will seem too stiff, but don't worry-just continue to fold until the whites
disappear. It will be O.K.
Turn into the prepared pan. Smooth the top as well as you can-the mixture
does not run as it bakes.
Place the pan in a larger shallow pan and pour hot-not boiling-water into
the larger pan to about half the depth of the cake pan.
Bake for 50 minutes (there is no test for doneness-just time it).
Remove the cake pan from the hot water and let stand until completely cool.
Cover with a rack, invert, remove the pan and the foil lining, and then
transfer the cake, upside down, to a board, flat platter, or a cookie sheet.
(The cake will be 1-1/4 inches high.)
Wrap in plastic wrap and refrigerate for a day or two, or freeze for a
longer time. Bring to room temperature before glazing.
Fudge Glaze
2 tablespoons unsweetened cocoa powder (preferably Dutch process cocoa)
1/4 cup granulated sugar
1/4 cup water
1 ounce (1 square) unsweetened chocolate, coarsely chopped
1 ounce (1/4 stick) sweet butter, cut into pieces
1 tablespoon vegetable oil
In a small, heavy saucepan stir the cocoa, sugar, and water to blend. Place
over moderate heat and cook, stirring, until the mixture comes to a boil.
Let boil slowly, still stirring, for 1 minute. Add the chocolate and stir
until it melts.
Remove the pan from the heat and add the butter, one piece at a time,
stirring until smooth after each addition. Add the oil and stir until
completely blended.
Now, immediately, while the glaze is hot, pour it onto the top of the cake.
With a long, narrow metal spatula spread it over the top only; if a bit runs
down on the sides just leave it. (Isn't this glaze gorgeous?)
Let stand at room temperature for at least several hours. If the cake is
refrigerated the glaze will become dull-the taste and texture will still be
delicious but different from the way they are at room temperature. (The
consistency will be firmer and the taste will be slightly less sweet.) As a
matter of fact, if I weren't so intrigued by the shine of the glaze, I would
say that I prefer the cake chilled.
With a long, thin, sharp knife, first trim a thin slice from each of the
four sides so they will look the same as the cut interior sides. If
necessary, wipe the blade after making each cut. Then cut into 16 squares.
Or cut each square in half, making 32 small bars if you are serving these as
finger-food.
Yield 16 SQUARES OR 32 SMALL BARS
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