Recipe - Chocolate Truffle Squares

5 ounce Good quality bittersweet or
semisweet chocolate,
chopped into pieces no
bigger than 1/4inch
2 Eggs, separated, at room
temperature
1 teaspoon Vanilla extract
1 Egg white, at room
temperature
1/8 teaspoon Cream of tartar
One half cup (unsifted) unsweetened Dutch
Process Cocoa
2 tablespoon All purpose flour
2/3 cup Plus
One fourth cup Sugar
Three fourths cup Lowfat (1 percent) milk

OPTIONAL GARNISH
49 Perfect fresh raspberries, 5
to 6 ounces
2 tablespoon Red current jelly or
raspberry preserves (up to
3)

BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A50

9 x 9 inch cake pan, Baking pan or roasting at least 2 inches deep and
large enough to hold the cake pan with at least 2 inches to spare on each
side.

Position the rack in the lower third of the oven and preheat to 350
degrees. Line the bottom and sides of the pan with foil. Put a kettle of
water on to boil for the bain marie when baking in the oven.

Place chocolate in a large mixing bowl. Combine the 2 egg yolks with
vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream
of tartar. Set all 3 bowls aside.

Combine the cocoa, flour and 2/3 cup sugar in a 1 1 One half quart heavy
bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix
in the remaining milk. Cook over medium heat, stirring constantly with a
wooden spoon, to prevent burning (especially around the bottom edges of the
pot), until mixture begins to simmer. Simmer very gently, stirring
constantly, for about 1 One half minutes, or until the mixture visibly thickens.
Pour the hot mixture immediately over the chopped chocolate. Stir until
chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set
aside.

Beat the egg whites and cream of tartar at medium speed until soft peaks
form. Gradually sprinkle in the remaining One fourth cup of sugar, beating at high
speed until stiff but not dry. Fold a quarter of the egg whites into the
chocolate mixture to lighten it. Fold in remaining egg whites. Scrape
mixture into the cake pan and spread evenly. Set cake pan in baking pan and
place on oven rack. Pour enough boiling water into the baking pan to come a
third to halfway up the sides of the cake pan.

Bake for exactly 20 minutes. The cake will only be about Three fourths inches tall.
The surface will spring back when gently pressed but cake will still be
quite gooey inside. Remove cake pan and water pan from oven. Remove the
cake pan from the water and cool completely on a rack. Cover with plastic
wrap and refrigerate overnight before serving. Refrigerate up to 2 days or
freeze up to 2 months.

After the truffle sheet is well chilled, lift the edges of the foil to
remove the truffle sheet from the pan. Cut the sheet into 7 strips, each
about 1 One fourth inches wide, using a long thin sharp knife dipping in hot water
and wiped dry between each cut (the cake is very sticky) or cut with dental
floss. Cut each strip into 7 squares. Transfer each square to a fluted
paper candy cup and or arrange on a serving platter. If garnishing with
raspberries, simmer the preserves for a minute or until thick and sticky.
Touch the hot preserves with the bottom of each berry before placing it on
the truffle square. Refrigerate until serving.

Yield: 49 truffle squares

NUTRITIONAL INFORMATION PER SQUARE: 44 Calories per serving: 1.5 Grams fat,
(30% CFF)

1 gram protein, 8.2 grams carbohydrates, 8.8 Mgs cholesterol.

Posted to Digest eatlf.v096.n246

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Fri, 13 Dec 1996 18:05:48 0800 (PST)