Anne's Cappuccino Squares-Part 1
---------- Recipe via Meal-Master (tm) v8.05
Title: Anne's Cappuccino Squares-Part 1
Categories: Cakes, Chocolate
Yield: 1 servings
First layer:
1 c Flour; all purpose
1/2 c Confectioner's sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
Dissolved one by one in
1 tb Hot water
Butter for greasing pan
Second layer:
2 c Confectioner's sugar
1 tb Instant coffee crystals
Dissolved in
2 tb Hot water
1 Egg; lightly beaten; at room
Temperature
1/2 c Butter; softened
1/2 c Milk
Top layer:
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate; 2
-sq-opt
Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix
together thoroughly flour, confectioner's sugar (icing
sugar), softened butter and coffee dissolved in hot water.
(You can use food processor or electric mixer). Press
mixture evenly into pan bottom. Bake 10 minutes in
preheated 350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine
confectioner's sugar (icing sugar), 1 Tbsp coffee crystals
dissolved in 2 Tbsp hot water, softened butter and 1 egg
(lightly beaten with a fork at room temperature.) Mix until
thoroughly combined. (can use food processor or electric
mixer).
Put milk in pot over medium heat and scald (heat until
bubbles appear around sides but milk is not a rolling
boil). Add mixture from bowl and heat 7 minutes over medium
heat , stirring frequently at first, constantly after the
mixture bubbles. (If mixture starts to stick on bottom,
lower heat slightly). Let cool slightly, then pour over
first layer.
Tilt pan to cover base layer evenly. Chill in refrigerator
half an hour or more till set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp
butter in double boiler and melt (or melt 1 -1 1/2 minutes
in microwave on High and stir ). Spread over chilled second
layer with spatula or blunt knife (layer will be quite
thin).
SEE PART 2
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