Caffe Museo Killer Chocolate Bars

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Semisweet chocolate
1/2 lb	227g / 8oz	Bittersweet chocolate
1/2 cup	99g / 3.5oz	Butter - (1 stick)
8		Eggs
3 cups	594g / 20oz	Sugar
1 tablespoon	15ml	Vanilla extract
1 1/2 tablespoons	22ml	Brewed espresso or strong coffee
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Baking powder

Recipe Instructions

Cut 1 pound of semisweet chocolate into 1/2-inch chunks, set aside.

Melt 1 1/2 pounds semisweet chocolate and all of bittersweet chocolate with butter in double boiler set over, but not touching, simmering water, about 8 minutes. Use rubber spatula to stir and blend, scraping down sides.

In large mixing bowl, whip eggs with sugar. Add vanilla and espresso. Add chocolate mixture to egg mixture and blend well. Sift together flour and baking powder. Add 1/3 chocolate mixture to dry ingredients and combine well. Mix in rest of chocolate mixture, then fold in chocolate chunks.

Line bottom and sides of 13- by 9-inch baking dish with plastic wrap and pour batter into pan to shape, smoothing top. Rap pan on counter to distribute batter evenly and remove air pockets. Refrigerate 24 hours.

Cut into 3- by 1/2-inch bars. Transfer pieces to baking sheet lined with parchment, spacing 1 inch apart. Bake at 350 degrees, in batches, until bars resemble brownies and look moist, 15 to 20 minutes. Bars should still be moist when removed from oven. Do not overbake.

This recipe yields about 60 bars.

Each bar: 191 calories; 31 mg sodium; 32 mg cholesterol; 9 grams fat; 26 grams carbohydrates; 3 grams protein; 0.08 gram fiber.

Source:
The Los Angeles Times, 11-10-1999

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