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In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.When I came across a recipe for "Swiss Squares" in my family's cookbook, I got excited. Although the dish seemed like a basic chocolate cake recipe, it used sour cream for leavening. As this is a pretty uncommon choice, I wanted to see its effect on the product.
Overall, I found that the bars were a bit richer than expected, with a nice moist crumb. In my finished version, I massively increased the chocolate and dolled up the frosting. Still, at its heart, this is a recipe for a rich chocolate cake. Then again, even the simplest cake can be pretty profound!
Get the Swiss squares recipe after the jump.
Quadruple-Chocolate Swiss Squares
9 tablespoons butter, divided
6 ounces unsweetened Baker's chocolate, divided
1 cup flour
1 cup sugar
1 egg
1/4 cup sour cream
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons Mozart Black liqueur
Preheat oven to 375 degrees F. Chop up 4 tablespoons butter and 3 ounces Baker's chocolate and bring to a simmer in a small saucepan over medium-high heat. When mixture begins bubbling around the edges, quickly remove from heat and allow to cool slightly.
In a medium-sized mixing bowl, combine chocolate mixture, flour, sugar, egg, sour cream, baking soda and salt. Blend thoroughly, but do not overmix. Pour into a 9-inch square pan that has been buttered and floured. Bake for 20 minutes to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Chop up 4 tablespoons butter and 3 ounces Baker's chocolate and bring to a simmer in a small saucepan over medium-high heat. When mixture begins bubbling around the edges, quickly remove from heat and allow to cool slightly. In a mixing bowl, combine with vanilla, Mozart liqueur, milk and remaining tablespoon of butter.
Using a hand mixer, combine ingredients, adding powdered sugar, 1/4 cup at a time, until frosting has reached a smooth, spreadable consistency (you do not have to use all the sugar). When finished, frost the cake and serve.
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5-15-2009 @7:53PM LinC said... Baker's makes several different kinds of chocolate. Are you talking about unsweetened here? Please update your recipe to be more precise!
Reply
5-15-2009 @8:03PM Bruce Watson said... Lin C-
When my aunt put together this cookbook, Baker's chocolate was synonymous with unsweetened chocolate (at least in my family). But you're absolutely right--they have a wide selection these days.
Thanks for the head's up, and for dropping in!
Reply
7-13-2009 @6:56AM xyra said... You have a great recipe here. It looks yummy, a must have try recipe for a chocolate lover like me. I have also found sites similar to this one they also have 70's sweets http://www.aquarterof.co.uk and http;//www.wholesalesweetshop.co.uk... Put more recipes in your blog, i love to bake.
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2-05-2010 @6:14AM Glen Neilson said... i was searching for old fashioned sweets and came across a real shop with great ideas. Checkout www.sweetgreetingsshildon.co.uk
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