Chocolate squares

For one 15 × 15 cm cake tin
Makes approximately 30
Preparation time, approx. 30 minutes + at least 6 hours to set

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1 Break up the chocolate. Melt it, together with the butter, in a hot bain marie.With the hand mixer, beat the egg yolk and sugar for at least 10 minutes until it becomes a light-coloured thick mixture. Carefully fold in the liquid chocolate and butter. Flavour by adding the cognac.

2 Beat the cream until it is stiff and fold in. Line the mould with cling film. Pour the mixture into the mould and keep in the refrigerator for a minimum of 6 hours to set.

3 Before serving, remove from the mould. Use a wet knife dipped in hot water to cut into 2.5 cm square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.

HINT. The squares may also be served in cup cake cases.


300 g extra dark bittersweet chocolate, 78 % cocoa
90 g butter
3 egg yolks
50 g sugar
1–2 dessert sp. cognac or orange juice
2 dl cream
Cocoa powder to dust

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