Swiss Chocolate Squares Food

SWISS CHOCOLATE CAKE

Steps:

• Sift together flour, baking powder, soda, salt, and sugar.
• Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
• Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
• Frost with Chocolate Torte Frosting when completely cooled.

SWISS CHOCOLATE SQUARES

Steps:

• Preheat oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 oz. of the chocolate in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Place remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 oz. chocolate and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.

SWISS CHOCOLATE BARS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

SWISS CHOCOLATE SQUARES

Steps:

• Break up the chocolate. Melt it, together with the butter, in a sauce pan.
• With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture.
• Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.
• Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.

SWISS CHOCOLATE SQUARES & ICING

Steps:

• Preheat oven to 375 degrees.
• Combine water, butter and chocolate in saucepan; bring to a boil.
• Remove from heat. Mix together flour and sugar.
• Stir in flour and sugar.
• Add eggs, sour cream, baking soda and salt. Mix well.
• Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
• Bake at 375 degrees for 20 to 25 minutes.
• Frost while warm with milk chocolate frosting.
• Cool.
• Cut into squares.
• For the Frosting: Combine butter, chocolate and milk in saucepan.
• Boil 1 minute. Remove from heat. Add sugar.
• Beat until smooth.
• Stir in vanilla.
• Spread on squares.
• Garnish with pecan halves if desired.