Marquisettes

• 3/4 c. chocolate morsels
• 7 Tbsp. butter
• 4 eggs, separated
• 1/2 c. sugar
• 1 1/2 Tbsp. flour, sifted
• 4 Tbsp. sweet butter
• 1/4 oz. bitters chocolate, grated

1. Melt chocolate morsels in top of double boiler; pour into bowl of electric mixer.
2. Add butter, egg yolks, sugar and flour; beat until light and fluffy.
3. Beat egg whites until stiff, not dry. Fold into batter.
4. Reserve one cup of batter.
5. Spread remainder in greased and floured 9-inch square baking pan; bake at 350u0b0 for 30 minutes.
6. Cool in pan.
7. Cream sweet butter; fold into reserved batter and beat in electric mixer until thick and light.
8. Spread butter cream on cake and sprinkle with grated chocolate.
9. Chill until firm.
10. The cake sinks as it cools, leaving a high rim of cake around edges.
11. When you frost the cake, do not attempt to cover the rim; spread frosting evenly, leaving rim exposed.
12. Dip sharp knife in hot water; cut 25 squares.
13. Refrigerate.

chocolate morsels, butter, eggs, sugar, flour, sweet butter, bitters chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688310 (may not work)