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Coconut and Almond Fudge Squares




Source of Recipe


The recipe is from "Baking by Flavor" by Lisa Yockelson (Wiley & Sons, 2002).


List of Ingredients




1 cup all-purpose flour
1/2 cup cake flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted and cooled
4 ounces (4 squares) unsweetened chocolate, melted and cooled
3 ounces bittersweet chocolate, melted and cooled
5 large eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sweetened flaked coconut
1/2 cup slivered almonds, lightly toasted and cooled



Recipe



Preheat oven to 325 degrees. Coat 9-inch-square baking pan with vegetable oil spray.

Sift together flour, cake flour, cocoa, baking powder and salt. Set aside.

In medium mixing bowl, whisk together butter, unsweetened chocolate and bittersweet chocolate.

In large mixing bowl, whisk eggs 1 minute. Blend in sugar and whisk 1 minute. Add vanilla and almond extracts. Blend in melted chocolate-butter mixture.

Add sifted ingredients and whisk until all particles of flour are absorbed. Stir in coconut and almonds.

Pour batter into prepared baking pan. Bake in preheated oven 30 to 35 minutes, or until just set. Thoroughly cool in baking pan. Cut into 16 squares. Even when cool, squares will be soft. Carefully remove from baking pan.