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Chocolate cream squares served
Simple and delicious chocolate cream squares

Chocolate Cream Squares

Author: Flavelo
Recipes Cakes and Desserts
This cake is a play on textures: a dense, intensely chocolatey base (similar to a Sacher sponge) supports a layer of light, neutral whipped cream. The bitterness of the cocoa powder dusted on top frames the sweetness. A typical Sunday treat because it's substantial and visually appealing.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium Baking Pan (approx. 9x13 inch) - For correct thickness.
  • Two Mixing Bowls - For separating eggs.
  • Sifter - For cocoa and flour.
  • Electric Mixer - For whipping egg whites and cream.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line a baking pan with parchment paper.

Tip: Crumple the paper slightly before wetting, or snip the corners, so it fits snugly in the pan.
2 ✓

Melt the dark chocolate and let it cool to lukewarm.

Tip: If you add it hot to the eggs, the yolks will curdle.
3 ✓

Cream the softened butter with half of the sugar until fluffy, then mix in the egg yolks one by one, followed by the melted chocolate.

Tip: Thorough creaming creates the structure of the cake.
4 ✓

In another bowl, whip the egg whites with lemon juice and a pinch of salt. Once frothy, add the remaining sugar and whip until stiff, glossy peaks form.

Tip: The acid (lemon juice) stabilizes the egg whites so they don't collapse easily.
5 ✓

Sift together the flour, baking powder, and cocoa powder.

Tip: Cocoa powder tends to clump; sifting eliminates this and aerates the mix.
6 ✓

Fold the dry ingredients into the butter-chocolate mixture, then carefully fold in the egg whites in large motions.

Tip: Be careful not to deflate the whites! The bubbles will lift the cake in the oven.
7 ✓

Spread batter into the pan and bake for 25-30 minutes (test with toothpick). Let cool completely in the pan.

Tip: Whipped cream will melt immediately on warm cake.
8 ✓

Whip the cold heavy cream until stiff peaks form and spread over the cooled cake. Dust with confectioners' sugar and cocoa powder.

Tip: Cream whips best when it has at least 30% fat content and is fridge-cold.

Recipe FAQ

Why did the sponge collapse?
You might have opened the oven door too early, or knocked the air out of the egg whites while folding.
The cream is sliding off the cake.
Either the cream wasn't cold enough when whipped, or the cake was still warm when you frosted it.
How do I cut neat slices?
Use a knife dipped in hot water and wiped dry for each cut.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter (softened)
  • 2/3 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 5 oz Dark Chocolate
  • 1 cup Heavy Cream (cold)
  • 1 tsp Baking Powder
  • 3 tbsp Cocoa Powder (for batter)
  • 2 tbsp Confectioners' Sugar (for dusting)
  • 1 pinch Salt
  • 1 tsp Lemon Juice