Chocolate Ghirardelli Squares

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Title: Chocolate Ghirardelli Squares
Categories: Cakes, Chocolate
Yield: 15 servings

1 1/2 c Butter; softened
1/3 c Granulated sugar
7 Eggs; separated
1/4 c Plus 1 tb all-purpose flour
1 pn Salt
3 oz Walnuts; (about 3/4 cup)
Toasted and finely ground
1 1/2 ts Instant coffee granules
1/3 c Brandy
6 oz Ghirardelli semisweet
-chocolate
= melted and cooled
3 oz Ghirardelli bittersweet
-chocolate
= melted and cooled
1/4 c Powdered sugar
Mirror glaze; (see recipee)

Recipe by: St. Louis Post-Dispatch 11/11/96
Preheat oven to 325 degrees. Beat butter with granulated
sugar until light and fluffy; gradually beat in egg yolks,
then flour, salt and nuts.
Add instant coffee granules to brandy and stir until
dissolved; beat into butter mixture. Add semisweet and
bittersweet chocolate and beat just until incorporated.
Using a grease-free bowl and beaters, whip egg whites until
foamy. Add powdered sugar and continue to beat until medium
peaks form. Stir half the whites into chocolate batter,
then fold in remaining whites. Pour batter into a greased
and floured 9-by-13-inch metal baking pan; smooth top.
Bake 35 to 40 minutes or until cake tests done with a
wooden pick inserted near the center. Let cool in pan 15
minutes, then turn out on a cake rack; immediately invert
again so that cake cools right side up. Transfer cooled
cake to serving platter, pour on mirror glaze and cut into
squares.
Yield: 15 to 18 servings. By Jack And Mary Billings.

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