Cookbook review by Tracey Zabar
My introduction to Alice Medrich’s magical chocolate concoctions came, almost forty years ago, when my new husband brought one perfect truffle home from Zabar’s. I have been a fan ever since. Cocolat's Walnut Squares are a fancy take on the brownie. They are easy to make, too. Go ahead, impress your friends with this sweet little cake. We are giving away a copy of the cookbook, two Zabar’s coffee mugs, an Aero Latte Original Steam Free Milk Frother, and a pound of Zabar’s Vanilla Nut Coffee, to get you through the cold winter.
Enter to win Cocolat! Just send us an email at social@zabars.com with the subject "Cocolat" and you'll be entered to win. The winner will be selected randomly on 1/31/19 and will be contacted by email. (Note: The Cocolat cookbook and coffee bundle can be sent to the 50 United States and DC, age 18+ only.)
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Makes sixteen 2-inch squares
These taste best if baked at least one day ahead.
Ingredients:
6 ounces semisweet or bittersweet chocolate, cut into pieces
6 ounces sweet butter, cut into pieces
3 tablespoons dark rum
4 large eggs, separated
3/4 cup sugar
3/4 cup (3 ounces) ground walnuts
1/4 cup (1 ounce) sifted flour
1/4 teaspoon cream of tartar
Confectioners' sugar and/or unsweetened cocoa powder, to dust the top
Special Equipment:
Decorative stencil, if desired
1. Preheat oven to 375°. Line bottom of an 8-inch square cake pan with a square of parchment or waxed paper.
2. Melt chocolate and butter in a small bowl placed in a barely simmering water bath, stirring occasionally until melted and smooth. Remove from heat. Or, microwave on MEDIUM (50%) for about 2 minutes. Stir until completely melted and smooth. Stir in rum and set aside.
3. Beat egg yolks with 1/2 cup sugar until pale and thick. Stir in warm chocolate mixture, nuts, and flour. Set aside.
4. In a clean, dry mixing bowl, beat egg white and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and continue to beat at high speed until stiff but not dry. Fold one-quarter of whites into chocolate batter to lighten it. Fold in remaining whites.
5. Turn batter into prepared pan. Bake for 3-40 minutes, or until a toothpick or wooden skewer plunged into the center of the cake shows moist crumbs. Allow cake to cool completely in the pan on a rack.
6. When cool, cake will settle in the center, leaving a higher rim around edges. Press edges gently with your fingers to flatten and level cake. Run a small knife around the edge of pan to release cake. Unmold it upside down onto a cutting board. Cake may be prepared to this point, wrapped well, and refrigerated for up to 3 days, or frozen for up to 3 months.
7. Cut cake into 2-inch squares. Use a fine strainer to dust with confectioners' sugar or cocoa. Stencil a simple pattern on each square, if desired. Serve at room temperature.
Excerpted with permission from Cocolat by Alice Medrich (Dover Publications). Copyright © 1990, 2017 by Alice Medrich.
