CARRE STREUSEL AU CHOCOLAT Chocolate Streusel Cakes

January 23, 2008 Swiss style cakes with a chocolate cream top and a chocolate streusel bottom. To decorate, hold a sheet of paper or cardboard diagonally on a cut cake and sprinkle with confectioners’ sugar. In this way, you can have a diagonal black-and-white effect as in the top photo.

●Preparation Tip ●Bottom Dough Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and sugar. (Photo #1) Mix in sifted flour/cocoa powder and blend until well combined. Pull the dough together. (Photo #2) Press the dough through a coarse sieve to make it crumbly. (Photo #3) Fill square or rectangular molds with the crumb dough to a depth of 1cm and lightly press the dough with the palm of your hand. (Photo #4) Bake in a preheated oven at 180 °C (365 °F) for 8 - 10 minutes until brown. Allow to cool. ●Chocolate Batter Photo #1 Chop chocolate. Place cream in a bowl or saucepan. Place over heat and bring the cream to a boil. Add the chopped chocolate and melt. (Photo #1) ●Finish Photo #1 Photo #2 When the chocolate batter is being cooled and becomes creamy, spread it over the baked bottom dough and make a thick chocolate layer. (Photo #1) Let chill in the refrigerator until solid, then remove from the molds. Cut into 6cm bars. (Photo #2) Cover half of each cookie diagonally and sprinkle with confectioners’ sugar. Servings per Recipe Calories per Serving Ready In 3  three 10cm X 5cm rectangular molds  0kcal 90 minutes Bottom Dough butter 30g  sugar 30g  cake flour 40g  cocoa powder 10g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder. Chocolate Batter chocolate 100g  whipping cream 50g  Finish confectioners’ sugar