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“This sounds strange - in German it's even stranger, it's just "peat" (Torf). But I thought nobody would like the sound of that, so I added the "sweet". In fact this is a recipe which I got from a Thuringian lady who told me this was a traditional christmas treat in her family. Whether it's originally Thuringian I don't know; I only found a swiss variety of it called "chocolate peat" (Schoggi Torf). It reminds me of brownies but differs from them in that it's only made with chocolate, not with cocoa powder. It's very dense and rich and tastes fantastic, and I'm really curious what the calculation will tell us about the energy... So, the patient information leaflet says that you have to cut it into SMALL cubes, much smaller than brownies, in order not to overdose it. For risks and side effects DON'T ask your doctor! Servings are a guess - I actually never counted how many cubes I got.”
48 cubes

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Melt chocolate with water, set aside.
  3. Beat egg whites until stiff.
  4. Cream together sugar, egg yolks and butter.
  5. Cream in molten chocolate.
  6. Stir in flour, salt and baking powder.
  7. Fold in stiff egg whites.
  8. Pour into greased 9x13'' pan.
  9. Bake about 25-30 minutes, cut into small cubes while warm.
  10. Store in airtight container after completely cooled.
  11. Store in cool place - as they're very moist you can't keep them too long.
  12. Well, you won't be able to store them long anyway --
  13. Fix a post-it on the lid with the emergency number - just in case.
  14. Enjoy!

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