Requested Recipe :: Chocolate Squares

Here are two recipes requested from my Book Group last night. I provided treats that centered around a European theme--focusing on Germany, where our selected book was set. Now you're all lucky enough to be able to make these unique Christmas goodies, too! Enjoy und guten appetit!



CHOCOLATE SQUARES
Elsa Siegmund

1 c. + 2 TBSP. flour (sifted)
½ tsp baking powder
½ cup butter
1 ¼ cups sugar
1 tsp. vanilla extract
5 eggs (separated)
3-4 squares (3-4 ounces) semi-sweet baking chocolate (grated)
Optional: Chocolate Butter Cream Frosting (recipe below)

Instructions:
Grease and flour baking pan (about 9 x 13” size). Preheat oven to 325 degrees.

Sift flour and baking powder together. Set aside. Grate chocolate and set aside.

Cream together butter and sugar. Add egg yolks and vanilla. Mix well. In a separate bowl, beat egg whites until stiff. Alternately fold beaten egg whites, flour and grated chocolate into butter mixture.

Pour batter into prepared pan. Bake 30-35 minutes at 325 degrees or until top is slightly browned and a toothpick inserted into the center comes out clean. Cool in pan (about 15-20 minutes) and then cut into squares. Roll each square in a bowl of sugar until well coated.

Optional: After squares have completely cooled, cut them in half (separating the top and bottom) and fill with chocolate butter cream frosting (below) if desired.

CHOCOLATE BUTTER CREAM FROSTING

2 eggs
2/3 cup granulated sugar
1-2 tsp vanilla extract
3-4 cubes (ounces) semi-sweet baking chocolate
1 1/3 stick butter at room temperature

In double boiler, mix eggs and sugar and cook over medium heat, till mixture begins to thicken. Add vanilla extract. Soften chocolate in oven or microwave and add to egg mixture. Cook till chocolate is completely melted and mixture is smooth. Allow to cool in refrigerator. When almost cool, add chocolate mixture to butter a little at a time, beating well after each addition. Beat till mixture is smooth.

Makes enough frosting for a 3-layer cake (8-9” layers). Best to use fresh, but frosting can also be refrigerated or frozen for later use.

MOM'S PFEFFERNUSSE
See the full recipe at http://www.goodhousekeeping.com/recipefinder/moms-pfeffernusse-2518

Personal notes for the chocolate squares: I combined the shredded chocolate with the flour + baking powder and that turned out fine. I highly (highly) recommend the optional filling. So yummy, and there's plenty left over to use for something else (or you could make a half batch of the frosting and have plenty for these squares). I did not sift my flour, but mixed it around in the container before scooping it to loosen it up a bit. If you buy an eight-ounce box of baking chocolate, you can use half in each recipe (cake + frosting), or have two ounces left over for dipping pretzels, marshmallows or other yummies. Somebody suggested I fill these with Nutella instead of the Chocolate Buttercream. That sounds like an amazingly awesome idea. I'll just have to make another batch. Oh snap!