1 cup + ½ tablespoon (120g) butter, softened to room temperature
? cup (40g) powdered sugar
Pinch of salt
6 eggs, separated
¾ cup + 2 tablespoons (180g) sugar
¾ cup + 2 tablespoons (130g) flour, sifted
Chocolate butter cream frosting
16oz (450g) LINDT Bittersweet Dark Chocolate, chopped
? cup (35g) of cocoa powder
6 tablespoons of orange juice or liquor (Kahlua, rum, cognac)
½ cup (50g) powdered sugar
1½ cups (340g) butter, softened to room temperature
PREP TIME
45m
COOK TIME
20m
TOTAL TIME
1h5m
YIELD 8-10 servings
Instructions
Preheat oven at 180°C. Grease an 8 x 8-inch (20 x 20 cm) square baking pan and line with parchment paper.Melt the chopped chocolate and butter (see How to Temper Chocolate). Stir constantly.Remove from the heat and let cool slightly.Beat together the eggs, sugar, vanilla, and salt until well combined.Add the melted chocolate, and beat gently by hand or on a low setting on a mixer until evenly incorporated.Add the flour and mix until just combined.Pour the mixture into the prepared pan and bake approximately 20 minutes.
Preheat oven at 180°C.
Grease an 8 x 8-inch (20 x 20 cm) square baking pan and line with parchment paper.
Melt the chopped chocolate and butter (see How to Temper Chocolate). Stir constantly.
Remove from the heat and let cool slightly.
Beat together the eggs, sugar, vanilla, and salt until well combined.
Add the melted chocolate, and beat gently by hand or on a low setting on a mixer until evenly incorporated.
Add the flour and mix until just combined.
Pour the mixture into the prepared pan and bake approximately 20 minutes.