Rich Chocolate Squares with Almonds
A rich, dense chocolate square cake, topped with chopped almonds and baked low and slow until set — cut into neat squares once cooled.
Quick Summary
A dense, rich chocolate square cake made by creaming butter, sugar, and yolks at length before folding in chocolate, flour, and whipped egg whites. Topped with chopped almonds and baked slowly until set, then cut into neat squares.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
- Gluten
- Tree Nuts
Additional notes
-
Note
This dessert is rich in saturated fat, largely from the butter and chocolate. Those managing saturated fat intake may want a smaller portion.
-
Note
Contains almonds. Omit or substitute the topping for those with nut allergies.
- 1
In a large bowl, beat the softened butter until light and fluffy.
- 2
Add the sugar and egg yolks, and beat everything together for at least 30 minutes, until pale and thick.
Tip This long beating time was traditionally done by hand and is essential to the texture — a stand mixer will get you there faster, but don't rush past the pale, thick stage. - 3
Add the grated chocolate, flour, and salt, and fold in until just combined.
- 4
In a clean, dry bowl, whip the egg whites to stiff peaks. Fold them evenly into the batter.
- 5
Butter the square pan, dust it with flour, and pour in the batter, smoothing the top.
- 6
Scatter the chopped almonds evenly over the surface.
- 7
Bake at 160°C (325°F) / 140°C fan for 35-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- 8
Once baked, turn the cake out of the pan onto a clean board and let it cool completely.
- 9
Cut into square pieces once fully cooled and serve.
Nutrition Information per 1 square (approx 60g), based on 16 squares
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve as is, or dust with powdered sugar. Good alongside coffee.
About This Recipe
This is a dense, close-crumbed chocolate cake built the old way — butter, sugar, and yolks beaten together at length before anything else goes in. The result isn’t a light sponge; it’s rich and fudgy, closer to a bar cookie than a layer cake, which is why it’s cut into squares rather than sliced into wedges.
The chopped almonds scattered over the top before baking add both crunch and a bit of visual texture to what would otherwise be a plain surface.
Why It Works
Beating the butter, sugar, and yolks for a full half hour does real structural work: it incorporates air and builds an emulsion sturdy enough to carry a large amount of chocolate and only a modest amount of flour. Without that long beating time, the batter would be denser and greasier rather than rich and cohesive. Folding in whipped egg whites at the end lightens what would otherwise be a very heavy batter, just enough to keep it from turning leaden.
Modern Kitchen Tips
Don’t skip the long beating stage even with a stand mixer — watch for the mixture to turn pale and thick enough to hold a ribbon shape when you lift the beaters, rather than watching the clock. Let the cake cool completely in the pan before turning it out and cutting; it firms up significantly as it cools, and cutting it warm will make a mess of the squares.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for this dish specified beating the butter, sugar, and yolks together for at least half an hour by hand — a demanding but essential step for building structure in a batter this rich and low in flour. Either almonds or walnuts were considered suitable for the topping, chosen based on what was on hand.
Modern Kitchen Adaptation
A stand or hand mixer will shorten the traditional half-hour hand-beating time considerably while still achieving the same pale, thickened texture — beat until the mixture holds a ribbon when the beaters are lifted. The oven temperature and pan size were not specified in the original and have been estimated: a low, slow bake suits this dense, flour-light batter, and a 23x23cm pan gives a good square thickness for cutting. A small amount of salt, not present in the original, has been added to balance the chocolate. Almonds were chosen over walnuts for the topping, though both are authentic to the original.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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