Easy Chocolatey Multi-texture Dessert? (hard, softer, and

Mevater ↓

Tue, Dec 12 2006, 6:52 am

Does anyone have a delicious recipe for for a mousse or cake type of dessert, that has many different textures of chocolate (hard, softer, and melted) and is easy to make? I'm somewhat flexible if it's decadently chocolatey, heavenly tasting and easy to make. Profile

technic

Tue, Dec 12 2006, 7:14 am

(watching this thread carefully, drool at the ready)

aussiegal ↓

Tue, Dec 12 2006, 8:54 am

idon';t have it in front of me- but maybe someone else can post it. there's a recipe in the first kosher by design. I think it was chocolate lovers brownies, but I could be wrong. it's definitely a 3-layer chocolate dessert though.

↑ Mevater ↓

Tue, Dec 12 2006, 9:55 am

Thanks, sounds great. It's actually online w. a photo- LOL

http://info.jpost.com/C003/Sup......html

Chocolate Lovers / Truffle Brownies
Dairy or Pareve

Brownie Layer:
225g. best quality semisweet or bittersweet chocolate (not unsweetened), chopped
3/4 cup (11/2 sticks) butter or margarine
2 tsp. espresso powder dissolved in 1 tsp. boiling water
11/2 cups sugar
2 tsp. vanilla
4 large eggs
1 cup all-purpose flour
1/2 tsp. salt
Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
11/3 cups all-purpose flour, sifted
1 cup finely chopped pecans
Glaze:
170g. best quality semisweet or bittersweet chocolate (not unsweetened)
2 Tbsp. butter or margarine
1/2 cup heavy cream or non-dairy creamer

Brownie Layer: Preheat oven to 175?C. Grease and flour a 23- by 33-cm. baking pan.
Melt the chocolate, butter and espresso mixture in a metal bowl set over a pan of simmering water, stirring until smooth. Remove the bowl from heat and cool 10 minutes.
Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smooth. Stir in the flour and salt until just combined. Set aside.

Crust: Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze: Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.
Pour glaze evenly over the brownie layer and return to refrigerator. Cut into 20 bars and serve cold. You may top each brownie with a blackberry, raspberry or strawberry.

Yield: 20 brownies

Reproduced with permission of Shaar Press. All copyright reserved.
If anyone has made it- how did it come out?

Chaya4 ↓

Tue, Dec 12 2006, 10:10 am

I have made it a bunch of times. It is very very very chocolately. If your looking for something like that than this is perfect. Its not the type of thing you can have too much of.

↑ aussiegal ↓

Tue, Dec 12 2006, 10:34 am

I forgot to say that I've also made it. Everybody always likes it, but as Chaya said, u should serve small peices of it.

↑ Mevater ↓

Tue, Dec 12 2006, 10:40 am

I heard of a recipe that with the same or slightly changed ingredients and different baking times, you would get a knockout chocolate cake with different textures. For instance , the bottom would bake the longest, the middle a little less, and the top the least of all, and you'd get three different textures. Does anyone know of such a recipe?

chocolate moose ↓

Tue, Dec 12 2006, 11:05 am

I’d stick with a good ole chocolate mousse! You can smash up Viannese crunch if you want an amazingly delicious topping.

Or I'd do a trifle - which you can make all chocolate, btw.

↑ Mevater ↓

Tue, Dec 12 2006, 11:26 am

There's a cake sold in a bakery in B.P. that is a flat chocolate cake, with a light choc. cream, a hard chocolate bar somewhere in the middle and a chocolate glaze on top. The combination of textures is very interesting, even though the taste is sort of commercial.

I'd love to hit on a recipe that you keep on adding the batter in thirds, at different baking times to achieve different doneness, to get different textures like described earlier.

queen

Tue, Dec 12 2006, 11:48 am

chocolate moose wrote:

I’d stick with a good ole chocolate mousse! You can smash up Viannese crunch if you want an amazingly delicious topping.

what a brilliant idea..... I"ve got to try that!!!! thanks moose!

↑ chocolate moose ↓

Tue, Dec 12 2006, 12:56 pm

Queen, ya startin' up with me?

↑ Chaya4 ↓

Tue, Dec 12 2006, 3:38 pm

I have a recipe for a frozen chocolate mousse dessert. the bottom is chocolate mouse cake, then a layer of chocolate mousse and then a layer of whip cream and you can put cookie crumbs or vienesse crunch on top.
its pretty easy to make and really really yummy.
is that the type of thing you are looking for?

↑ Mevater ↓

Tue, Dec 12 2006, 4:09 pm

Chaya4 wrote:

I'd love it. Thanks. Very Happy

↑ Chaya4 ↓

Tue, Dec 12 2006, 4:16 pm

ok. I will have to post it later when I get home.

↑ chocolate moose ↓

Tue, Dec 12 2006, 4:20 pm

that's actually a trifle, isn't it?

↑ Chaya4 ↓

Tue, Dec 12 2006, 4:43 pm

not really, more like a chocolate mousse cake

cindy324

Tue, Dec 12 2006, 5:28 pm

I have a recipe for a trifle where you bake a chocolate cake, and you layer chocolate cake with chocolate whipped cream, viennese crunch, then cake again, It is very chocolaty. I actually thought it was way too much chocolate, so I had substituted the chocolate cake for a white sponge cake and it was a lot less rich tasting.

↑ Chaya4

Tue, Dec 12 2006, 6:42 pm

Yummy Dessert

12 eggs
1 1/2 c. sugar (divided)
3 sticks margarine
10.5 ounces chocolate chips or bars of chocolate
2 ten ounce whip cream

Melt margarine and chocolate. Cool.
Separate the eggs.
Beat yolks with 1 1/4 c. sugar.
Whip up egg whites with 1/4 c. sugar
Mix chocolate mixture with egg yolk mixture.
Then fold into egg whites.
Divide half of the batter between 2 or 3 round pans and bake for 15 at 350.
Refrigerate other half of chocolate mousse.
Cool cake bottom and then pour rest of chocolate mousse mixture.
Freeze until set up.
Whip up whip cream and spread over top.
Sprinkle with yummy toppings like vienneese crunch or cookie crumbs.
Keep in freezer.

YUM!!!!!

If you end up making it, let me know how it turns out.

batya_d

Tue, Dec 12 2006, 11:25 pm

What is Viennese crunch?

↑ Mevater

Wed, Dec 13 2006, 7:35 am

batya_d wrote:

What is Viennese crunch?

A candy bar that has a hard caramel toffee crunch center, with a chocolate layer over that and chopped nuts (probably roasted almonds), over it all, that is a popular item, produced by Shufra Chocolates and possibly other Kosher companies as well.