Melt-in-the-mouth Chocolate Squares

Bite into these iced delights and you will find a hidden chocolate center. Recipe makes 25 squares.

Ingredients:

3 1/2 ounces (100 g) dark cooking chocolate
3 ounces (90 g) unsalted butter
3 large eggs, separated
8 teaspoons all-purpose (plain) flour
1/2 cup ground almonds
3/4 cup icing sugar, sifted
Icing:
4 ounces (125 g) unsalted butter, softened
2 cups icing sugar, sifted
1 teaspoon vanilla flavoring essence
4-8 teaspoons milk
2/3 cup dessicated coconut
2 1/2 ounces (75 g) dark chocolate, chilled

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease and line a 8 inch (20 cm) square cake tin.
2. Break the chocolate into pieces. Put into a heatproof bowl. Put bowl over a pan of barely simmering water and stir until the chocolate melts.
3. Remove from the heat and stir in the butter. Beat until smooth, then leave to cool slightly. Beat in the egg yolks one at a time, then beat in the flour, almonds and icing sugar.
4. Whisk the egg whites in a clean, polished mixing bowl until stiff peaks form. Fold into the chocolate mixture. Spoon into the prepared tin.
5. Bake for 20-25 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Allow to completely cool.
6. Meanwhile, make the icing. Beat the butter and icing sugar with a wooden spoon until light and fluffy. Add the vanilla and enough milk to give a spreading consistency.
7. Spread coconut onto a baking tray and grill until golden, watching carefully and shaking the tray for even browning. Transfer to a plate to cool. Grate chocolate finely and mix with the cooled coconut.
8. Cut the cake into 25 squares. Spread icing thinly over each square and coat in the coconut and chocolate mixture.

Easy Chocolate Squares

Shortbread cookies and raisins are hidden treasures in this 'more-ish' chocolate treat. Recipe makes 18 squares.

Ingredients:

8 ounces (250 g) dark cooking chocolate
8 teaspoons golden syrup
2 1/2 ounces (75 g) unsalted butter
3 1/2 ounces (100 g) shortbread finger cookies or biscuits
3/4 cup seedless raisins, halved, or sultanas

Method:

1. Grease and line the base of a 10 x 8 inch (25 x 15 cm) slab tin.
2. Break the chocolate into pieces and put into a heatproof mixing bowl. Add the syrup and butter and set the bowl over a pan of barely simmering water. Don't let the bottom of the bowl touch the water. Stir until the chocolate melts. Remove from the pan.
3. Put the cookies in a clean plastic food storage bag and crush lightly with a rolling pin.
4. Stir the crushed cookies and raisins, or sultanas, into the chocolate mixture. Spoon the mixture into the prepared tin and spread level. Chill for 2-3 hours, or until set.
5. To serve, use a sharp knife dipped in hot water to cut the chilled chocolate 'slab' into 18 equal squares.

Tip: For the best texture, the shortbread cookie or biscuit pieces should be fairly large, so don't over-crush them.

Maple Peanut Squares

The whole family will be nuts about these American-style peanut butter and maple syrup squares and may even demand you make two batches! Cake recipe makes 15 squares.

Ingredients:

4 ounces (100 g) butter
4 ounces (100 g) soft light brown sugar
4 tablespoons crunchy peanut butter
4 tablespoons maple syrup
2 eggs, beaten
4 ounces (100 g) self-rising (raising) flour
2 ounces (50 g) raisins
3 ounces (75 g) unsalted peanuts, roughly chopped
Icing sugar, for dusting

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Cream together the butter and sugar. Add the peanut butter and maple syrup and beat in well.
2. Beat in the eggs gradually with 2 teaspoons of the flour. Fold in the remaining flour and add the raisins and 2 ounces (50 g) of the chopped peanuts. Pour the mixture into a 10 x 6 inch (25 x 15 cm) lined cake tin. Sprinkle with the remaining chopped peanuts. Bake in the oven for 35-45 minutes.
3. Allow the cake to cool slightly in the tin. Turn out onto a wire rack and leave to cool. Dust with icing sugar and cut the cake into squares.