A rare treasure, one of a few rare recipe from my maternal Grandmother. Delicious, chocolately and minty!
CHOCOLATE MINT STICKS
2 oz (2 squares) unsweetened chocolate (Grandma used Baker’s chocolate)
1/4 lb (1 stick) unsalted butter
pinch of salt
1 c granulated sugar
2 oz (generous 1/2 c) walnuts, cut or broken into medium size pieces
1/2 tsp vanilla
1/2 c all purpose flour
Adjust a rack one-third up from the bottom of the oven. Preheat to 350 F. Butter a 9″ square cake-pan, dust it with fine breadcrumbs. Invert pan to shake out excess. This has a tendency to stick to pan; using crumbs prevents this)
Melt chocolate and butter in top of a small double-boiler over hot H2O on med-heat. Stir until smooth. Remove to of dbl boiler – set aside to cool slightly.
In small bowl of electric mixer beat eggs until foamy. Beat in salt, vanilla and sugar. Add chocolate mixture (may still be be warm) and beat to mix. On low speed, add flour, scraping bowl with rubber spatula and beating only until mixed. Stir in the nuts.
Pour mixture into prepared pan and spread it to make smooth layer. Bake for 25 minutes or until toothpick inserted comes out.
Remove from oven. Cool in pan.
Prepare Mint Icing as follows:
2 T butter, room temp (unsalted)
1 T (or few drops or more) heavy cream
1/2 tsp peppermint extract
1 c sifted confectioners sugar
Place all ingredients in small bowl of electric mixer; beat until smooth. It should be thick mixture, not runny. Spread evently over cake in pan. Will be a thin layer.
Place in refrigerator for 5 minutes – no longer.
Prepare glaze as follows:
1 oz (1 square) unsweetened chocolate (Grandma used Baker’s chocolate)
1 T butter (unsalted)
Melt chocolate and butter in top of a small double boiler over hot H2O on medium heat – stir until smooth. Pour hot glaze onto chilled icing and quickly tilt pan in all directions to cover icing completely with glaze – very thin layer, just barely enough to cover. Don’t worry if icing shows through in small spots.
Refrigerate 1/2 hour until glaze looks dull. Cut around cake to loosen edges from pan. Cut in half and then in bars.
May freeze and then serve from freezer.
Makes 32 small bars