Very Dark Chocolate Squares

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Melt into these indulgent dark chocolate squares!

15 Portions

Difficult 120 Minutes

Ingredients

Ingredients

For the recipe  Very Dark Chocolate Squares

For the Squares:

100 g Dr. Oetker 72% Extra Dark Chocolate
50 g Unsalted Butter (2 oz)
50 g Icing Sugar (2 oz)
50 ml Double Cream (2fl.oz), at room temperature

To decorate:

100 g Dr. Oetker 72% Extra Dark Chocolate
50 g Unsalted Butter (2 oz)

preparation

Preparation

Very Dark Chocolate Squares

Step 1: Line a 7 x 13cm (2 ¾ x 5 ¼ inch) rectangular tin, with cling film – a 450g (1lb) loaf tin is also suitable. Break the Chocolate into pieces and place in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water, stir well and cool for 10 minutes.

Step 2: Put the softened butter in a bowl and sift the icing sugar on top. Carefully mix together then beat until smooth. Stir in the cream.

Step 3: Using a spatula, scrape the melted Chocolate on top and mix into the buttery ingredients, then spoon into the prepared tin. Smooth the top and chill for 2 hours until firm.

Step 4: Gently pull the set chocolate slab from the tin using the cling film and place on a board lined with baking parchment. Discard the cling film. Using a large, sharp bladed knife, cut the chocolate slab lengthways into 3 equal slices, and then cut each slice into 5 chunks. Put the pieces back in the fridge until required.

Step 5: To decorate, break the Chocolate into pieces and place in a heatproof bowl. Add the butter and 20ml (4 tsp) water. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water, stir well and set aside for about 15 minutes to cool to a thick, coating ganache.

Step 6: When the ganache starts to thicken, remove the chocolate pieces from the fridge. Working on one piece at a time, spoon over a little ganache and carefully spread round the sides, tapping the board on the work surface to smooth the ganache. If the ganache starts to thicken too much, put the bowl back over hot water to melt a little.

Step 7: Leave the ganache-covered chocolate pieces in a cool place to set and then serve. Prolonged refrigeration of these squares will dull the glossy finish, but if the temperature is quite warm, chill the pieces in the fridge for 10 minutes before serving.

1 portion = 27g

Nutritional Information for the recipe Very Dark Chocolate Squares

Per Serving Per 100 g / ml
Energy 636 kJ
152 kcal
2361 kJ
564 kcal
Fat 12.84 g 47.54 g
Carbohydrate 8.03 g 29.73 g
Protein 1.28 g 4.74 g

preparation

Preparation

Very Dark Chocolate Squares

Step 1: Line a 7 x 13cm (2 ¾ x 5 ¼ inch) rectangular tin, with cling film – a 450g (1lb) loaf tin is also suitable. Break the Chocolate into pieces and place in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water, stir well and cool for 10 minutes.

Step 2: Put the softened butter in a bowl and sift the icing sugar on top. Carefully mix together then beat until smooth. Stir in the cream.

Step 3: Using a spatula, scrape the melted Chocolate on top and mix into the buttery ingredients, then spoon into the prepared tin. Smooth the top and chill for 2 hours until firm.

Step 4: Gently pull the set chocolate slab from the tin using the cling film and place on a board lined with baking parchment. Discard the cling film. Using a large, sharp bladed knife, cut the chocolate slab lengthways into 3 equal slices, and then cut each slice into 5 chunks. Put the pieces back in the fridge until required.

Step 5: To decorate, break the Chocolate into pieces and place in a heatproof bowl. Add the butter and 20ml (4 tsp) water. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water, stir well and set aside for about 15 minutes to cool to a thick, coating ganache.

Step 6: When the ganache starts to thicken, remove the chocolate pieces from the fridge. Working on one piece at a time, spoon over a little ganache and carefully spread round the sides, tapping the board on the work surface to smooth the ganache. If the ganache starts to thicken too much, put the bowl back over hot water to melt a little.

Step 7: Leave the ganache-covered chocolate pieces in a cool place to set and then serve. Prolonged refrigeration of these squares will dull the glossy finish, but if the temperature is quite warm, chill the pieces in the fridge for 10 minutes before serving.

1 portion = 27g

Nutritional Information for the recipe Very Dark Chocolate Squares

Per Serving Per 100 g / ml
Energy 636 kJ
152 kcal
2361 kJ
564 kcal
Fat 12.84 g 47.54 g
Carbohydrate 8.03 g 29.73 g
Protein 1.28 g 4.74 g
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