Chocolate Cream Squares

将烤箱预热至375°。在18 x 12英寸的大框烤盘上涂黄油，然后用羊皮纸或蜡纸在底部排成一列。用面粉将纸和灰尘涂黄油，挖掘出多余的东西。在一个小锅中，将巧克力与溶解的浓缩咖啡混合在一起，用低火煮，不断搅拌，直到融化约2分钟。让稍微冷却。

在一个中等大小的碗中，使用电动搅拌机，高速击打蛋黄，直到苍白2至3分钟。以中等速度，逐渐跳入1/3杯糖中。将速度提高到高高，直到非常浓密，大约5分钟。加入香草和巧克力混合物，以低速打击直至混合。

在一个大碗中，使用干净的打蛋器，用牙垢和盐的奶油打败蛋清，直到形成柔软的峰。逐渐加入剩余的1/3杯糖，并以高速打击，直到白色僵硬而有光泽。使用大型橡胶刮刀，将巧克力混合物和面粉折叠成2批白色，直到没有条纹。将面糊均匀地撒在准备好的烤盘中。烘烤12分钟，或直到蛋糕升起并略带弹性为止。转移到架子上，冷却。

Run the tip of a knife around the cake and sift cocoa over the surface. Cover the cake with wax paper and top with a cutting board. Invert the cake onto the cutting board. Lift off the pan and peel off the paper. Cut the cake in half crosswise, forming 2 rectangles. Chill until firm, about 30 minutes.

In a small saucepan, combine the chocolate with the butter and water. Cook over very low heat, stirring constantly, until melted and shiny. Scrape into a bowl and let cool. Using an electric mixer, beat the cream with the confectioners' sugar and vanilla until firm. Using a rubber spatula, fold in the cooled chocolate.

In a small saucepan, combine the shortening with the granulated sugar and water and bring to a simmer. Off the heat, add the bittersweet and unsweetened chocolate and let stand until melted, 2 minutes. Whisk in the vanilla. Let the glaze cool until slightly thickened, about 30 minutes.

Spread the cream filling over one half of the cake and top with the other half, cocoa side up. Press down lightly and run a cake spatula all around to smooth the edges. Pour the glaze down the center of the cake and gently spread it so that it covers the top and drizzles down the sides. Freeze the cake for 4 hours or overnight. Let stand at room temperature until just soft enough to cut. Cut the cake into 3 long strips, then cut each strip into 6 squares. Transfer to plates and serve.