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White and Dark Chocolate Squares

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White and Dark Chocolate Squares
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
309
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein3.43 g(4 %)
Fat18.02 g(16 %)
Carbohydrates34.49 g(23 %)
Sugar added18.86 g(75 %)
Roughage0 g(0 %)
Vitamin A137.8 mg(17,225 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate25.71 μg(9 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C0.07 mg(0 %)
Potassium52.68 mg(1 %)
Calcium32.97 mg(3 %)
Magnesium3.7 mg(1 %)
Iron0.49 mg(3 %)
Iodine15 μg(8 %)
Zinc0.17 mg(2 %)
Saturated fatty acids10.71 g
Cholesterol77.26 mg
Author of this recipe:

Ingredients

for
16
Ingredients
1.333 cups
plain semi-sweet chocolate (70% cocoa solids)
1.333 cups
white chocolate (chopped)
1 cup
1 ½ cups
superfine caster sugar
4
eggs (beaten)
1 cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 23 cm| 9"square tin.
2.
Put the plain and white chocolates into two separate heatproof bowls and add half of the butter to each. Melt over a pan of simmering (not boiling) water. Stir until the chocolate and butter are blended.
3.
Add 150 g sugar and 2 beaten eggs to each bowl, then beat until smooth.
4.
Stir 50 g of the flour into the plain chocolate mixture and the remaining 90 g into the white mixture.
5.
Spoon tablespoons of the mixture into the tin, alternating plain and white chocolate to make a patchwork pattern. When the base of the tin is covered, spoon more mixture over the first layer, spooning white on top of the dark mixture. Drag a skewer through the tin several times to create a marbled effect.
6.
Bake for 35 minutes, until the middle is just set and the white chocolate patches are pale golden on top. Leave to cool completely in the tin before cutting into squares.