- 10 ounces (300 grams) good dark chocolate (65 to 70 per cent cacao)
- 1 cup butter, at room temperature
- 1 ¾ cups granulated sugar
- 4 eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons vanilla
Melt chocolate in a small heavy pot over low heat, stirring occasionally. Cool and reserve.
Preheat the oven to 350 F.
Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, until incorporated. Sift together flour and salt, beat into egg mixture.
Stir in the cooled melted chocolate and vanilla.
Pour into a greased 13 x 9-inch (3.5 L) pan. Bake for 40 minutes, or until a skewer inserted near the side of the pan comes out clean. The centre should still be slightly moist. Cool in pan and cut into bars.
Melt white chocolate slowly over low heat until liquefied. Make a paper cone and spoon in white chocolate. Draw lines over squares in a zigzag.