Festive Chocolate and Jam Squares – A Perfect Christmas Gift Idea

Preparation method

• Ingredients such as chocolate, jam, or the type of heavy cream can be easily substituted based on your preferences: use white, milk, or dark chocolate, strawberry or apricot jam, and replace the cream with plant-based whipping cream or liquid cream for an equally delicious result.
• We begin with the sponge, the delicate base on which the entire sweet story will unfold. Preheat the oven to 180°C (350°F) and prepare a 20×20 cm (8×8 inch) square pan, lined with parchment paper. In a large bowl, beat the eggs together with the sugar for several minutes, until the mixture becomes light, airy, and silky.
  Add the melted butter, milk, and vanilla, then mix until well combined. Sift the flour, cocoa powder, baking powder, and salt directly over the batter and gently fold them in using slow, circular motions, making sure to preserve the light, airy texture we worked to achieve.
• Pour the batter into the prepared pan, gently level it, and bake for 20–25 minutes. When testing with a toothpick, we want it to come out with a few moist crumbs — a sign that the sponge is perfectly baked for these squares.
  Once baked, allow the cake to cool completely before moving on to the next steps.
• While the cake is cooling, we prepare the chocolate cream. Heat the heavy cream until just below the boiling point, then pour it over the chopped chocolate. Let it sit for a few minutes, then stir until smooth, glossy, and silky. Finally, add the butter, which gives the cream a rich, dense texture—perfect for layering.
  Tip: Prepare the cream at least one hour before assembling the dessert. Once it cools to room temperature, cover it with plastic wrap and refrigerate for about 30 minutes, until it reaches the ideal spreadable consistency.
• Cut the cooled cake into three equal layers. On each layer, first spread a thin layer of raspberry jam, followed by a generous layer of chocolate cream. Stack the layers one on top of the other, pressing gently, to form a compact, well-set cake.
• Refrigerate the cake for at least one hour, then cut it into equal cubes, approximately 4×4 cm (1.5×1.5 inches). Arrange the cubes on a tray and place them in the freezer for about 30 minutes. This step helps the glaze adhere beautifully and allows the cubes to keep their shape.
  Meanwhile, melt the chocolate for the glaze — white, milk, or colored, according to your preference. Take the well-chilled cubes and glaze them one by one, letting the chocolate flow smoothly over the edges. If desired, immediately sprinkle with almond flakes, edible confetti, or other festive decorations, or drizzle with melted chocolate, alternating colors for a decorative touch. Allow the cubes to set until the glaze becomes firm and glossy.
• At the end, we have little sweet joys. You can arrange them in layers, in decorative baskets, or even in gift boxes tied with red or gold ribbons. They are perfect alongside a warm winter tea, a hot chocolate, or — for those who love indulgent moments — even with a steaming cup of coffee.
  These treats are ideal for sharing something special with loved ones or for giving a culinary gift that speaks without words: “I was thinking of you.”
• Thank you for being here, for reading, cooking, and sharing the little joys of this magical season with me. I wish you holidays filled with light, smiles, and, of course, plenty of sweet treats… made with love!
  Merry Christmas to you, dear friends! With love, Ely