CHOCOLATE TRUFFLE SQUARES

Steps:

• 9 X 9 inch cake pan.
• Baking pan or roasting at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
• Position the rack in the lower third of the oven and preheat to 350 degrees.
• Line the bottom and sides of the pan with foil.
• Put a kettle of water on to boil for the bain marie when baking in the oven.
• Place chocolate in a large mixing bowl.
• Combine the 2 egg yolks with vanilla in a small bowl.
• Place the 3 egg whites in a medium bowl with cream of tartar.
• Set all 3 bowls aside.
• Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan.
• Whisk in enough of the milk to form a smooth paste.
• Mix in the remaining milk.
• Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer.
• Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens.
• Pour the hot mixture immediately over the chopped chocolate.
• Stir until chocolate is completely melted and smooth.
• Whisk in egg yolk mixture.
• Set aside.
• Beat the egg whites and cream of tartar at medium speed until soft peaks form.
• Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry.
• Fold a quarter of the egg whites into the chocolate mixture to lighten it.
• Fold in remaining egg whites.
• Scrape mixture into the cake pan and spread evenly.
• Set cake pan in baking pan and place on oven rack.
• Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
• Bake for exactly 20 minutes.
• The cake will only be about 3/4 inches tall.
• The surface will spring back when gently pressed but cake will still be quite gooey inside.
• Remove cake pan and water pan from oven.
• Remove the cake pan from the water and cool completely on a rack.
• Cover with plastic wrap and refrigerate overnight before serving.
• Refrigerate up to 2 days or freeze up to 2 months.
• After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan.
• Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss.
• Cut each strip into 7 squares.
• Transfer each square to a fluted paper candy cup and or arrange on a serving platter.
• If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky.
• Touch the hot preserves with the bottom of each berry before placing it on the truffle square.
• Refrigerate until serving.