Caitlin Van Der Velden's Chocolate Squares Recipe

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Caitlin Van Der Velden’s Decadent Chocolate Squares / Image: Kathy Pitout Photography

“Today, Caitlin Van Der Velden chooses to share her decadent chocolate squares, with you. They have been a family favourite since she can remember. No matter the occasion there was always someone pleading with her mother to make them. The recipe, originally by Tessie Kemp, has been adapted over the years to enrich the flavour of the squares.”

— Jackie Cameron

Caitlin Van Der Velden’s take on Tessie Kemp’s Beaufort West Chocolate Squares with a hint of the Van der Velden-Passion

Yield: 10 chocolate squares (4.4cm x 3.5cm)

Ingredients

•  125g Salted Butter

• 8g Cocoa Powder

• 250g Icing Sugar

• 1g Vanilla Paste

• 61g Egg (and/or 1 extra-large egg)

• 200g Packet Tennis Biscuits

• 2.5 Tots of Coffee Liquor (to taste)

Method 

1. Grease a baking tray with spray and cook and cover the tray with baking paper (this will make it easier to pull out the squares when set).

2. Melt the salted butter in a heavy-based saucepan over the oven top.

3. Add the cocoa powder and the icing sugar once all the butter in the saucepan has melted. Ensure you do this step over low heat.

4. Once all the ingredients are well combined, take the saucepan off the heat and stir in the vanilla paste.

5. Allow the mixture to cool slightly.

6. Add the egg to the mixture in the saucepan and beat the mixture well. When adding the egg, begin by adding a little to prevent the egg from curdling.

7. Break one packet of tennis biscuits coarsely and then stir them into the cocoa mixture.

8. Once combined, stir in the coffee liquor one tot at a time until you are satisfied with the flavour.

9. Turn the mixture into a greased pan and allow it to set in the fridge overnight.

10. Take the mixture out of the pan and cut it into squares.

11. Goes well with any hot/cold drink – or with a refreshing cup of tea - to end your day on a good note.