Swedish Chocolate Easter Squares

We used Anton Berg’s Large Bird Eggs with marzipan and nougat as decoration with these yummy Easter treats. 

  • The Easter Squares are gluten free and can be baked in advance and stored in the freezer.

  • These Easter Squares are gluten free and can be baked in advance and stored in the freezer.
    Makes 20 – 30 squares

  • We used Anton Berg’s Large Bird Eggs with marzipan and nougat as decoration with these yummy Easter treats.

  • Ingredients
    Chocolate meringue
    4 egg whites
    2- 3 drops lemon juice
    1/2 cup sugar
    2-1/2 tbsp unsweetened cocoa powder
    5 oz almond flower

  • Topping
    4 egg yolks
    1/2 cup sugar
    1/2 cup heavy cream
    2 tsp vanilla sugar
    1/4 tsp salt
    7 oz unsalted butter

  • Decoration
    4 oz dark chocolate
    4 oz milk chocolate

  • Directions
    Preheat oven to 300°F
    - For the chocolate meringue, line a 13” x 9” baking sheet with parchment paper, grease with butter and dust with flour (the flour can be omitted if you want 100% gluten free).
    - Whisk egg whites and lemon juice with an electric mixer. Make sure your bowl and utensils are 100% clean (grease will spoil the meringue). Start with low speed and gradually increase to high speed until foamy peaks form, 1 to 2 minutes. Gradually add sugar. Beat until whites are stiff and glossy.
    - Using a fine-mesh sieve, sift cocoa powder on top of egg-white mixture. Add the almond flour and use a large rubber spatula to fold into egg-white mixture.
    - Bake in the oven for 20 minutes. Lift the cake with the parchment paper to cool on a rack.

  • - For the topping, whisk together egg yolks, sugar, heavy cream, vanilla sugar and salt in a small saucepan. Heat on medium, stirring constantly, until thickened and the mixture coats the back of a spoon. Make sure the mixture doesn’t boil.
    - Remove from heat, add butter and stir until butter is fully melted. Transfer mixture to a bowl, cover, and refrigerate until fully cooled and stiffened. Stir a couple times while it is cooling to create a smooth mix.
    - Spread an even layer of the topping onto the chocolate meringue. Place in the freezer to make sure the topping is hard, it will be much easier to cut the cake in squares.

  • - For the decoration, melt the two chocolates each in small plastic bags in the microwave. Make a small cut with a pair of scissors in one corner of each plastic bag. Use one bag at a time to pipe the dark and milk chocolate in your own creative pattern.
    - When the chocolate has hardened, cut the squares in desired sizes.

  • (We found the Anton Berg Bird Eggs at Connecticut’s Scandinavian Butik, www.scandinavianbutik.com)