Chocolate Squares.
Simple, quick, super delicious.
Chocolate Squares are truly delightful treats, with a very soft cocoa base and chocolate chips that melt in your mouth, a moist texture with a hint of rum, and a delicious chocolate glaze topping. They are very nice to serve, even accompanied by a dollop of whipped cream, but they will win you over even in their simplicity.
A perfect dessert for any occasion that will make you look great.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 3/4 cup vegetable margarine (non-hydrogenated type Vallé)
- 3 tablespoons corn oil
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 packet baking powder (16 g)
- 3/4 cup chocolate chips
- 3/4 cup heavy cream
- 8 3/4 oz chocolate (Mixed dark and milk chocolate bars)
- 2 teaspoons butter
- 3 1/2 tablespoons water
- Half tablespoon sugar
- 1 shot glass rum (if there are children, you can use a vial of rum flavoring)
Tools
- 1 Electric whisk
- 1 Pan
Steps
Butter a 16 x 12 inches rectangular pan.
Sift the flour with the cocoa and baking powder and set it aside.
Beat the eggs with the sugar, vanilla, and a pinch of salt for about 15 minutes, until the mixture is fluffy and frothy.
Preheat the oven to 340°F (static).
Add the margarine and oil to the eggs while continuing to beat.
Gradually add the flour mixture.Add the chocolate chips and gently fold them into the batter with a spatula.
Pour the mixture into the pan.
Bake at 340°F for about 35 minutes, checking the baking with a toothpick.Remove from the oven and let it cool in the pan.
Once the base is cooled, prepare the syrup.
Heat the water with the sugar, and once the sugar is dissolved, add a little rum at a time until you like the taste.
Lightly moisten the cake with the prepared syrup.
Prepare the glaze.
Break the chocolate into pieces.
Put the cream and butter in a small pot over low heat.
Add the chocolate to the cream, melt everything over very low heat, stirring often, and once the mixture is well melted, smooth, and homogeneous, turn off the heat and let it cool slightly.
Pour the glaze over the cake still in the pan.
Let it rest for at least 30 minutes at room temperature.After 30 minutes, if you wish, decorate the surface with a fork’s tines and cut the cake into squares.
Butter a 16 x 12 inches rectangular pan.
Sift the flour with the cocoa and baking powder and set it aside.
Mount the butterfly in the bowl; add the eggs with the sugar, vanilla, and a pinch of salt 98.6°F /speed 4 /10 minutes, without placing the measuring cup on top.
Preheat the oven to 340°F.
Remove the butterfly and add the margarine and oil to the eggs 40 sec./speed 4.
Turn off the Bimby and with a spatula gently fold in the flour mixture gradually.Add the chocolate chips and gently fold them into the batter with a spatula.
Pour the mixture into the pan.
Bake at 340°F for about 35 minutes, checking the baking with a toothpick.
Remove from the oven and let it cool in the pan.Once the base is cooled, prepare the syrup.
Heat the water with the sugar, and once the sugar is dissolved, add a little rum at a time until you like the taste.
Lightly moisten the cake with the prepared syrup.
Prepare the glaze.
In the clean bowl, put the cream and butter, heat 4 minutes/158°F/speed 2.
Add the broken chocolate 1 minute/speed 4.
Pour the glaze over the cake still in the pan.
Let it rest for at least 30 minutes at room temperature.After 30 minutes, if you wish, decorate the surface with a fork’s tines and cut the cake into squares.
The Chocolate Squares are ready to be enjoyed… Happy dessert!
Also try the Lindt Cake, find the recipe BY CLICKING HERE.
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