Eatmore Bars

Photo: flickr user Paul Jerry

Ingredients

cup unsweetened Dutch-process cocoa, or Hersheys European

2 tablespoons boiling water

2 ounces unsweetened chocolate (2 squares), chopped

cup milk

2 cups granulated sugar

2 stks unsalted butter, slightly softened

2 tablespoons unsalted butter, for cake pans

4 eggs, separated

2 teaspoons vanilla extract

2 cups all-purpose flour, + 1 Tablespoon for pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon unsweetened Dutch process cocoa, + 1-¾ teaspoons

2 cups boiling water

cup sugar, + 3-½ teaspoons

1 ounce bittersweet chocolate, chopped

2 tablespoons cornstarch

1 tablespoon cold water

teaspoon salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter

12 ounces semisweet chocolate, chopped

cup unsalted butter

cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla extract

Preparation

Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl and whisk in boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa paste into the milk mixture. Return to heat, stir for one minute, remove and