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Chocolate Truffle Squares | ||||||||||||||
Course : Truffles Serves: 49 truffle squares |
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Ingredients:
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Preparation / Directions:9 x 9 inch cake pan,
Baking pan or roasting at least 2 inches deep and large enough to hold
the cake pan with at least 2 inches to spare on each side.
Position the rack in the lower third of the oven and preheat to 350
degrees. Line the bottom and sides of the pan with foil. Put a kettle
of water on to boil for the bain marie when baking in the oven.
Place chocolate in a large mixing bowl. Combine the 2 egg yolks with
vanilla in a small bowl. Place the 3 egg whites in a medium bowl with
cream of tartar. Set all 3 bowls aside.
Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy
bottomed saucepan. Whisk in enough of the milk to form a smooth paste.
Mix in the remaining milk. Cook over medium heat, stirring constantly
with a wooden spoon, to prevent burning (especially around the bottom
edges of the pot), until mixture begins to simmer. Simmer very gently,
stirring constantly, for about 1 1/2 minutes, or until the mixture
visibly thickens. Pour the hot mixture immediately over the chopped
chocolate. Stir until chocolate is completely melted and smooth. Whisk
in egg yolk mixture. Set aside.
Beat the egg whites and cream of tartar at medium speed until soft
peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar,
beating at high speed until stiff but not dry. Fold a quarter of the
egg whites into the chocolate mixture to lighten it. Fold in remaining
egg whites. Scrape mixture into the cake pan and spread evenly. Set
cake pan in baking pan and place on oven rack. Pour enough boiling
water into the baking pan to come a third to halfway up the sides of
the cake pan.
Bake for exactly 20 minutes. The cake will only be about 3/4 inches
tall. The surface will spring back when gently pressed but cake will
still be quite gooey inside. Remove cake pan and water pan from oven.
Remove the cake pan from the water and cool completely on a rack.
Cover with plastic wrap and refrigerate overnight before serving.
Refrigerate up to 2 days or freeze up to 2 months.
After the truffle sheet is well chilled, lift the edges of the foil to
remove the truffle sheet from the pan. Cut the sheet into 7 strips,
each about 1 1/4 inches wide, using a long thin sharp knife dipping in
hot water and wiped dry between each cut (the cake is very sticky) or
cut with dental floss. Cut each strip into 7 squares. Transfer each
square to a fluted paper candy cup and or arrange on a serving
platter. If garnishing with raspberries, simmer the preserves for a
minute or until thick and sticky. Touch the hot preserves with the
bottom of each berry before placing it on the truffle square.
Refrigerate until serving.
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Nutritional Information:161 Calories (kcal); 9g Total Fat; (53% calories from fat); 14g Protein; 3g Carbohydrate; 374mg Cholesterol; 166mg Sodium | ||||||||||||||