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Wednesday, July 20, 2016

Tweed Squares

Ingredients

  • Servings: 12
  • cake:
  • 2 egg whites
  • 1/2 cup unsalted butter
  • 2/3 cup white sugar
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • frosting:
  • 1/3 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • topping:
  • 3 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch square cake pan.
  • beat egg whites in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. spread batter into prepared pan.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool completely in the pan on a wire rack, about 30 minutes.
  • beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake.
  • melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on high. allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. refrigerate cake until chocolate is set, about 30 minutes.

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