French Fudge Squares

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

Ingredients

• 8 ounces unsweetened chocolate
• 4 large eggs, separated
• 1/2 lb sweet butter
• 2 cups sugar
• 2 cups sifted all-purpose flour
• 1 pinch salt
• 2 tablespoons unsweetened cocoa powder (dutch process)
• 1/4 cup sugar
• 1/4 cup water
• 1 ounce unsweetened chocolate, coarsely chopped
• 1 ounce sweet butter, cut into pieces (1/4 stick)
• 1 tablespoon vegetable oil

Recipe

• 1 adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
• 2 line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
• 3 place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
• 4 lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
• 5 place the chocolate in the top of a small double boiler over hot water on low heat.
• 6 cover until partially melted, then uncover and stir occasionally until completely melted.
• 7 remove the top of the double boiler and set aside, uncovered, to cool slightly.
• 8 in a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
• 9 put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
• 10 add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
• 11 on low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
• 12 now you need a clean, small mixer bowl and clean beaters.
• 13 place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
• 14 decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
• 15 increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
• 16 the chocolate mixture will be quite stiff.
• 17 first stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
• 18 the chocolate mixture will seem too stiff, but don’t worry—first continue to fold until the whites disappear.
• 19 turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
• 20 place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
• 21 bake for 50 minutes (no test for doneness).
• 22 remove the cake pan from the hot water and let stand until completely cool.
• 23 cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
• 24 wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
• 25 make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
• 26 place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
• 27 add the chocolate and stir until it melts.
• 28 remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
• 29 add in the oil and stir until completely blended.
• 30 now, immediately, while the glaze is hot, pour it onto the top of the cake.
• 31 with a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
• 32 let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
• 33 with a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
• 34 then cut into 16 squares.