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Chocolate Squares

  • Preparation time:

    1 ura 20 minut

  • Complexity:

  • Number of integredients:

    10

The ideal cake for all chocoholics! You only need a handful of ingredients and the squares take about an hour to make. The filling is made of dark chocolate and whipping cream – when used in the correct ratio to the whipping cream, the chocolate makes the filling thick enough so that no gelatin is required. Since anything goes with chocolate, you can replace the cocoa with a sugar solution mixed with rum, orange or coconut liqueur..., whatever you prefer.


Makes: 18 squares.

  • Ingredients for sponge cake

    • 100 g granulated sugar
    • 3 eggs (medium-sized)
    • 80 g all purpose flour
    • 15 g BAM cacao powder

  • Ingredients for moistening cake

    • 130 ml milk
    • 20 g instant cocoa

  • Ingredients for chocolate filling

    • 200 g BAM dark chocolate drops
    • 450 g whipping cream

  • Glaze

    • 110 g whipping cream
    • 75 g BAM dark chocolate drops
Selected recipes from the e-book:

Urška Jerman

E-books: Sweet treats

19,90 EUR

9,95 EUR

  • Preparation

    • Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in with a spatula. Spread the batter evenly on a 26 x 18 cm baking tin lined with parchment paper (the bottom) and bake for 15 minutes. While the sponge is in the oven, prepare the filling. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
    • Melt the chocolate and 100 g whipping cream in a double boiler, whip the rest of the cream and refrigerate. Cool the melted chocolate until lukewarm, then fold in the whipped cream with a spatula.
    • Melt the chocolate and 100 g whipping cream in a double boiler, whip the rest of the cream and refrigerate. Cool the melted chocolate until lukewarm, then fold in the whipped cream with a spatula.
    • Bring cream to a boil and pour over the chocolate. Wait one minute and mix with a spatula until well-combined. After the chocolate has cooled a bit, pour it over the filling. Put the cake back in the refrigerator and allow to cool for at least 4 hours. Cut the cooled cake into slices and decorate as desired.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier

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