Squares: Preheat your oven to 350 degrees F (180 degrees C). Butter
or spray a 9 inch square (23 cm) baking pan
with a non stick vegetable spray.
separate bowl whisk the flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand
mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a
time, beating well after each addition. Beat in the vanilla extract. Scrape down
the sides and bottom of your bowl as needed.
With the mixer on low speed, alternately add
the flour mixture (in three additions) and milk (in two additions), beginning and ending with the
flour. Then gently fold in your grated chocolate (do not over mix). Pour the batter into your prepared
pan, smoothing the top with an offset spatula or the back of a spoon. Bake for
about 18 - 20 minutes, or until a toothpick inserted into the center of your cake
just comes out clean (the cake will just be starting to pull away from the sides of
your pan). Remove from oven and place on a wire rack to cool completely.
In your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy. Add the
custard powder, vanilla extract, and powdered sugar and beat until the mixture is smooth
and spreadable. Add a little milk or cream if the mixture is to thick and
doesn't spread easily. Spread the filling over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
Top Layer: Chop the chocolate into small pieces. Then, in a heatproof
bowl, placed over a saucepan of simmering water, melt the chocolate and shortening (or butter). Spread
the melted chocolate evenly over the filling and refrigerate for about 10
minutes or just until the chocolate
has set. Using a sharp knife, cut into squares.
Yield: Makes about 25 squares.
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cups (175 grams) all purpose flour
teaspoons (6 grams) baking powder
teaspoon (1 gram) salt
1/2 cup (113 grams) unsalted
butter, at room
2/3 cup (135 grams)
2 large eggs, at room
(4 grams) pure vanilla extract
(120 grams) milk, at room temperature
(60 grams) semi sweet chocolate, grated
1/3 cup (75 grams) unsalted
butter, at room
(20 grams) dried
custard powder (Bird's) or vanilla pudding powder
(2 grams) pure vanilla extract
1 1/2 cups (175
grams) powdered sugar (confectioners or icing) sugar,
1 - 2
tablespoons milk or cream
4 ounces (120 grams)
1 tablespoon (13 grams)
shortening or butter