Dark chocolate diamonds

DARK CHOCOLATE DIAMONDS
MAKES 120 1 x 1 ½-INCH PIECES

1 c. unsalted butter
4 oz. unsweetened chocolate, chopped
2 oz. semisweet chocolate
2 c. sugar
4 large eggs, room temp, beaten
1 T. vanilla extract
1 c. flour
Pinch salt
1 c. confectioners’ sugar

Preheat oven to 400* F. Generously grease and butter 12 X 18 X 1-inch pan. In heavy-bottomed pan, melt butter and chocolates, over low heat, stirring occasionally. Add sugar and increase heat to medium; cook 5 minutes or until mixture boils, stirring constantly. Remove from heat. Mix in eggs, vanilla, flour and salt just until blended. Spread evenly in pan (it should be about ½-inch thick). Bake 14 to 15 minutes or until tests done. Sift 2/3 c. confectioners? sugar over a large piece of wax paper. While hot, trim ½-inch from all sides. Cut cake into 1-inch strips; cut strips into 1 ½-inch pieces. Place each piece bottom-side-down on wax paper; when cool, sift remaining confectioners? sugar on top. Cover and let stand at room temp up to 2 days or freeze up to 3 weeks.