Yield: 36 to 64 squares, depending on size
Cook’s notes: This sturdy cake works well for dipping in chocolate fondue and for making petit fours. Most chocolate fondue recipes suggest using chunks of pound cake for dipping, but I prefer the recipe here, adapted from Gourmet magazine; it’s quick, tender, moist, and lighter than pound cake.
4 large egg yolks
3/4 cup granulated sugar, divided
2 tablespoons milk
1/2 teaspoon almond extract
1/2 cup all-purpose flour (preferably a soft Southern flour, such as White Lily)
1/2 teaspoon coarse salt, or 1/4 teaspoon table salt
2 large egg whites
Preheat oven to 350 degrees. Grease or butter a 9-inch square cake pan and line bottom with parchment or wax paper. Butter paper and dust pan with flour, knocking out excess.
Whisk together yolks, 1/2 cup sugar, milk and almond extract in a large bowl until combined well, then whisk in flour and salt.
Beat egg whites with an electric mixer at high speed until they just hold soft peaks. On low speed, very gradually add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Fold about a third of the whites into the yolk batter to lighten it, then fold in remaining whites gently but thoroughly.
Pour into prepared pan, spreading evenly, and bake in middle of oven until pale golden and a tester (such as a toothpick) comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack before cutting.
