Chocolate Truffle Squares

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READY IN: 1hr
SERVES: 49
UNITS: US

INGREDIENTS

Nutrition
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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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