Chocolate Truffle Squares
5 ounces bittersweet or semisweet chocolate -- 1/4-inch chop or
2 eggs, separated, room temp
1 teaspoon vanilla extract
1 egg white -- at room temperature
1/8 teaspoon cream of tartar
1/2 cup unsweetened Dutch Process Cocoa -- (unsifted)
2 tablespoons all purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup lowfat -- (1 percent) milk
49 perfect fresh raspberries -- 5 to 6 ounces
2 tablespoons red current jelly or raspberry preserves -- up to 3
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.
Yield: 49 truffle squares