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
1
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
Tools
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Yield:
10.0 servings
Added:
Friday, February 12, 2010 - 12:27am