Sunday, 25 May 2014

Fudgy Petite Four Squares

Lemme get one thing straight: these babies just scream "I want you".

One can never have too much decadence, right? Well, okay, I'm not exactly crazy for super rich chocolate desserts, particularly chocolate (things I am crazy for: vanilla, strawberries, The Hunger Games books, guitar), but I'm sure you will LOVE this because it is oh so amazing with its cake pop-like bottom and fudgy top.

Ahem. I am waiting for tomorrow to come so I can talk to my best friend Anusha Riaz. (We need to talk, Anusha, or I'm gonna explode. A very serious face-to-face talk.)












INGREDIENTS
For the cake,
1 cup boiling water
3/4 cup cocoa powder
3/4 cup yogurt
1 cup softened butter
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups flour
1 tsp each baking powder and baking soda

1 cup of your favorite frosting
1 cup of chopped nuts is optional

For the fudge topping,
1 cup semisweet chocolate chips
1/4 cup softened butter
1/2 cup cocoa powder

DIRECTIONS

In a medium sized bowl, combine the cocoa powder and water. Let cool completely before adding the yogurt (sour cream is a good alternative to yogurt). Set aside.

In a separate medium bowl, sift the flour, baking powder, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, along with the vanilla. Stir in the cocoa mixture and fold in the flour mixture.

Pour into a greased 9×13 inch cake pan and bake in a preheated oven until a toothpick inserted into the center comes out clean. Remove from the pan and crumble apart. Add the frosting and nuts, if using. Press into a square cake pan lined with parchment paper or wax paper or aluminum foil. Freeze for 15 minutes.

In a microwave safe bowl, melt the chocolate chips and butter. Stir in the cocoa. Pour this over the cake mixture and let cool completely before cutting into 2-inch squares. You can make cross-hatches accross the top, if you'd like.

Zoya :)

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