Tweed Squares recipe
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- 2 egg whites ½ cup unsalted butter ⅔ cup white sugar 1 ⅓ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ½ cup whole milk 1 teaspoon vanilla extract ½ cup miniature semisweet chocolate chips ⅓ cup butter, softened 1 ½ cups confectioners' sugar 2 egg yolks 1 teaspoon vanilla extract 1 pinch salt 3 (1 ounce) squares semisweet chocolate 2 tablespoons butter
Nutrition Info
- 374.1 caloriescarbohydrate: 46.8 gcholesterol: 74.1 mgfat: 20.3 gfiber: 1.3 gprotein: 3.8 gsaturatedFat: 12.3 gservingSize: -sodium: 342 mgsugar: 34.5 gtransFat: : -unsaturatedFat: : -
Directions Tweed Squares
Directions
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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.