Triple Chocolate Squares

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 2 tbsp maple syrup
• 200 g chocolate, white
• 100 g butter
• 100 g flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 2 eggs
• 75 g sugar
• 2 tbsp maple syrup
• 200 g chocolate, whole milk
• 100 g butter
• 100 g flour
• 1 tbsp cornstarch
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1 tbsp milk
• 2 eggs
• 75 g sugar
• 2 tbsp maple syrup
• 200 g dark chocolate
• 100 g butter
• 100 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sheet cake with three kinds of chocolate

First, melt each type of chocolate in a double boiler and stir in the butter. Set aside. Grease a baking sheet and, if necessary, line it with baking paper. Preheat the oven to 190°C (top/bottom heat). For the batters, beat the eggs with the sugar and maple syrup until creamy. Stir in the respective chocolate mixture, then add the flour, baking powder and cornstarch/cocoa powder, and finally stir in the milk, if desired. You can safely prepare the batters one after the other; the batter can stand for a few minutes. When adding milk to the milk and dark chocolate batter, you should roughly match the consistency of the white chocolate batter to ensure all batters have roughly the same consistency! Drop the finished batters onto the baking sheet by the tablespoon, smoothing them down a bit at the end if necessary to ensure the batter is evenly distributed. Bake in the preheated oven for about 25 minutes. The cake has a similar consistency to a pound cake, so if you’d prefer a moister texture, you could add about 50g of cream, crème fraîche, or something similar to each batter. Even in its “original” form, however, it’s not dry!