Triple Chocolate Walnut Squares
By All-Clad & Carole Walter
Images
Serves
Makes 30 (3- x 2½-inch) squares
Ingredients
- 5 oz. fine-quality unsweetened chocolate, chopped
- 1 cup boiling water
- 2⅔ cups sifted all-purpose flour, spooned in and leveled
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly firm, cut into 1-inch pieces
- 2 cups superfine sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 1¼ cups mini semi-sweet chocolate chips
- 1¼ cups medium chopped walnuts
- Ganache Glaze:
- 4 oz. fine-quality bittersweet chocolate
- ½ cup heavy cream
- 2 teaspoons light corn syrup
- 1½ teaspoons pure vanilla extract
Procedure
“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter
Ganache Glaze:Preheat the oven to 350°F. Generously butter a 12 x 15-inch All-Clad Shallow Baker. In a medium bowl, thoroughly whisk together the flour, baking soda, and salt then set aside. Place the chocolate in a small bowl and add the boiling water. Let stand 5 minutes. Stir gently with a whisk until the chocolate is melted. Set aside.
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until smooth and lightened in color. Gradually add the sugar taking 5 to 6 minutes. Add the eggs, one at a time, blending well after each addition. Scrape down the side of the bowl, add the vanilla and mix well. On low speed, add the dry ingredients alternately with the chocolate mixture, dividing the flour into 4 parts and the chocolate into 3 parts. Mix just until incorporated after each addition. Scrape the side of the bowl again and mix for 10 seconds longer. Spoon the batter into the pan, smoothing the surface with a small offset spatula. Sprinkle the top with the chocolate chips and walnuts, pressing them lightly into the batter.
Bake for 25-28 minutes or until the top is firm to the touch and the cake begins to pull away from the sides of the pan. Remove from the oven and place on a cooling rack. Web the top with Ganache Glaze. Let stand several hours before cutting.
Ganache Glaze: Break 4 ounces fine quality imported bittersweet chocolate into pieces and place in a foodprocessor fitted with a steel blade. Pulse until the chocolate is finely chopped. In a medium All-Clad Sauce Pan, heat to just under the boiling point a 1/2 cup heavy cream with 2 teaspoons of light corn syrup. Off the heat, add the chopped chocolate. Let stand 5 minutes. Stir gently with a whisk, mixing until smooth. Add 1/2 teaspoon pure vanilla extract. The glaze will thicken as it cools. To apply, dip a small whisk into the glaze and wave it back and forth over the top of the cake.
Carole Walter
Ganache Glaze:Preheat the oven to 350°F. Generously butter a 12 x 15-inch All-Clad Shallow Baker. In a medium bowl, thoroughly whisk together the flour, baking soda, and salt then set aside. Place the chocolate in a small bowl and add the boiling water. Let stand 5 minutes. Stir gently with a whisk until the chocolate is melted. Set aside.
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until smooth and lightened in color. Gradually add the sugar taking 5 to 6 minutes. Add the eggs, one at a time, blending well after each addition. Scrape down the side of the bowl, add the vanilla and mix well. On low speed, add the dry ingredients alternately with the chocolate mixture, dividing the flour into 4 parts and the chocolate into 3 parts. Mix just until incorporated after each addition. Scrape the side of the bowl again and mix for 10 seconds longer. Spoon the batter into the pan, smoothing the surface with a small offset spatula. Sprinkle the top with the chocolate chips and walnuts, pressing them lightly into the batter.
Bake for 25-28 minutes or until the top is firm to the touch and the cake begins to pull away from the sides of the pan. Remove from the oven and place on a cooling rack. Web the top with Ganache Glaze. Let stand several hours before cutting.
Ganache Glaze: Break 4 ounces fine quality imported bittersweet chocolate into pieces and place in a foodprocessor fitted with a steel blade. Pulse until the chocolate is finely chopped. In a medium All-Clad Sauce Pan, heat to just under the boiling point a 1/2 cup heavy cream with 2 teaspoons of light corn syrup. Off the heat, add the chopped chocolate. Let stand 5 minutes. Stir gently with a whisk, mixing until smooth. Add 1/2 teaspoon pure vanilla extract. The glaze will thicken as it cools. To apply, dip a small whisk into the glaze and wave it back and forth over the top of the cake.
Triple Chocolate Walnut Squares
By All-Clad & Carole Walter
Serves
Makes 30 (3- x 2½-inch) squares
Ingredients
- 5 oz. fine-quality unsweetened chocolate, chopped
- 1 cup boiling water
- 2⅔ cups sifted all-purpose flour, spooned in and leveled
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly firm, cut into 1-inch pieces
- 2 cups superfine sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 1¼ cups mini semi-sweet chocolate chips
- 1¼ cups medium chopped walnuts
- Ganache Glaze:
- 4 oz. fine-quality bittersweet chocolate
- ½ cup heavy cream
- 2 teaspoons light corn syrup
- 1½ teaspoons pure vanilla extract
Procedure
“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter
Ganache Glaze:Preheat the oven to 350°F. Generously butter a 12 x 15-inch All-Clad Shallow Baker. In a medium bowl, thoroughly whisk together the flour, baking soda, and salt then set aside. Place the chocolate in a small bowl and add the boiling water. Let stand 5 minutes. Stir gently with a whisk until the chocolate is melted. Set aside.
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until smooth and lightened in color. Gradually add the sugar taking 5 to 6 minutes. Add the eggs, one at a time, blending well after each addition. Scrape down the side of the bowl, add the vanilla and mix well. On low speed, add the dry ingredients alternately with the chocolate mixture, dividing the flour into 4 parts and the chocolate into 3 parts. Mix just until incorporated after each addition. Scrape the side of the bowl again and mix for 10 seconds longer. Spoon the batter into the pan, smoothing the surface with a small offset spatula. Sprinkle the top with the chocolate chips and walnuts, pressing them lightly into the batter.
Bake for 25-28 minutes or until the top is firm to the touch and the cake begins to pull away from the sides of the pan. Remove from the oven and place on a cooling rack. Web the top with Ganache Glaze. Let stand several hours before cutting.
Ganache Glaze: Break 4 ounces fine quality imported bittersweet chocolate into pieces and place in a foodprocessor fitted with a steel blade. Pulse until the chocolate is finely chopped. In a medium All-Clad Sauce Pan, heat to just under the boiling point a 1/2 cup heavy cream with 2 teaspoons of light corn syrup. Off the heat, add the chopped chocolate. Let stand 5 minutes. Stir gently with a whisk, mixing until smooth. Add 1/2 teaspoon pure vanilla extract. The glaze will thicken as it cools. To apply, dip a small whisk into the glaze and wave it back and forth over the top of the cake.
Carole Walter
Ganache Glaze:Preheat the oven to 350°F. Generously butter a 12 x 15-inch All-Clad Shallow Baker. In a medium bowl, thoroughly whisk together the flour, baking soda, and salt then set aside. Place the chocolate in a small bowl and add the boiling water. Let stand 5 minutes. Stir gently with a whisk until the chocolate is melted. Set aside.
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until smooth and lightened in color. Gradually add the sugar taking 5 to 6 minutes. Add the eggs, one at a time, blending well after each addition. Scrape down the side of the bowl, add the vanilla and mix well. On low speed, add the dry ingredients alternately with the chocolate mixture, dividing the flour into 4 parts and the chocolate into 3 parts. Mix just until incorporated after each addition. Scrape the side of the bowl again and mix for 10 seconds longer. Spoon the batter into the pan, smoothing the surface with a small offset spatula. Sprinkle the top with the chocolate chips and walnuts, pressing them lightly into the batter.
Bake for 25-28 minutes or until the top is firm to the touch and the cake begins to pull away from the sides of the pan. Remove from the oven and place on a cooling rack. Web the top with Ganache Glaze. Let stand several hours before cutting.
Ganache Glaze: Break 4 ounces fine quality imported bittersweet chocolate into pieces and place in a foodprocessor fitted with a steel blade. Pulse until the chocolate is finely chopped. In a medium All-Clad Sauce Pan, heat to just under the boiling point a 1/2 cup heavy cream with 2 teaspoons of light corn syrup. Off the heat, add the chopped chocolate. Let stand 5 minutes. Stir gently with a whisk, mixing until smooth. Add 1/2 teaspoon pure vanilla extract. The glaze will thicken as it cools. To apply, dip a small whisk into the glaze and wave it back and forth over the top of the cake.