Side Pannel
Chocolate Dnation
Chocolate Dnation
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Cakes
Ingredients List
- 2/3 c Butter or margarine
- 4 oz Semisweet chocolate
- 2 c Sugar
- 4 Eggs, well beaten
- 1 1/2 c Flour
- 1 ts Baking powder
- 1/2 ts Salt
- 1 tb Vanilla
- Filling:
- 12 oz Semisweet chocolate
- 1/4 c Strong coffee
- 2 Eggs, separated
- 1/4 c Coffee liqueur
- 3 tb Sugar
- 1/4 c Whipping cream
- Chocolate Glaze:
- 4 oz Semisweet chocolate
- 3 tb Strong coffee
- Chocolate Curls (optional)
Directions
Quan Measure Item ** Brownie Shell:
*<* Directions *>* To make shell: Melt butter with chocolate in saucepan
over low heat. Remove from heat and add sugar and eggs. Combine flour,
baking powder and salt and beat into chocolate mixture. Add vanilla. Line
greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and
spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back
when lightly touched. Cake should be soft, not crisp. Turn out on rack and
cool.
Filling: Combine chocolate and coffee in top of double boiler and melt over
hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
some of chocolate mixture. Return to chocolate in pan and stirring until
smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
cream into cooled chocolate mixture, then fold in egg whites.
Invert brownie shell on to towel and peel off paper. Line bottom and sides
of greased 9-inch square baking dish with brownie shell, cutting strips for
sides and 9-inch square for bottom. Turn filling into cake-lined dish and
cover with plastic wrap. Chill 3 to 4 hours or until firm.
Glaze: Combine chocolate and coffee in top of double boiler and belt over
hot water.
Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
glaze set and decorate with chocolate curls. Cut into very thin slices to
serve. ** From the Collection of Tia L. Darrow...
*<* Directions *>* To make shell: Melt butter with chocolate in saucepan
over low heat. Remove from heat and add sugar and eggs. Combine flour,
baking powder and salt and beat into chocolate mixture. Add vanilla. Line
greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and
spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back
when lightly touched. Cake should be soft, not crisp. Turn out on rack and
cool.
Filling: Combine chocolate and coffee in top of double boiler and melt over
hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
some of chocolate mixture. Return to chocolate in pan and stirring until
smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
cream into cooled chocolate mixture, then fold in egg whites.
Invert brownie shell on to towel and peel off paper. Line bottom and sides
of greased 9-inch square baking dish with brownie shell, cutting strips for
sides and 9-inch square for bottom. Turn filling into cake-lined dish and
cover with plastic wrap. Chill 3 to 4 hours or until firm.
Glaze: Combine chocolate and coffee in top of double boiler and belt over
hot water.
Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
glaze set and decorate with chocolate curls. Cut into very thin slices to
serve. ** From the Collection of Tia L. Darrow...
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