You might not see from the photo that it has a golden flaky top layer that simply chips off when you cut into it with a knife for that first bite, and it’s the first thing that you taste on your tongue. It makes a nice texture along with the chocolate sweetness of something this pleasant. It has a crackle effect all over its top. This is like a cookie-cake, not just dessert with rich chocolate pieces throughout its bread. I like serving it this way, lined up with every other bar laying differently than the previous. Again, it’s ideal for black coffee poured straight into a cup having no cream or sugar, just dark earthy liquid. Can you smell the aroma of fresh coffee and this baking in the oven? You want to share it, it’s worth the company and goodness.
This would be cute packaged in a Valentine’s baking box on tissue paper sent over to a friend. Don’t you think cooked or baked goods make the best gift?
Recipe: Preheat oven to 350˚. Butter a 9″ inch pan, line with parchment paper; butter again– the bottom and sides of pan. Melt in a broiler or in the microwave 2 bars, 4 ounces each, Ghirardelli brand white chocolate with 1/2 cup butter. Stir until smooth, set aside. In a mixing bowl, whisk 2 large eggs and 1/3 cup sugar. Add 1 tablespoon vanilla extract. Slowly mix in the chocolate-butter mixture. Fold in dry ingredients of 1 1/4 cups flour and 3/4 teaspoons salt with 1 cup chipped semi-sweet chocolate or morsels (I put in a 4-ounce Ghirardelli baking bar). Spoon into baking pan and bake approximately 25 minutes. Serve warm and enjoy.
— Susan Nuyt, Skirt in the Kitchen
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