Chocolate Intemperance

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.

 

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Stacey’s Chocolate Intemperance

 

Submitted by:

Stacey D-J

Servings:

16 (at least)

Preparation time:

2 days – a horrific pain but worth every minute!

Ingredients:

Crust:

2 (9 x 13) batches of your favorite brownie recipe, baked and cooled

Filling:

1 ½ pounds bittersweet or semi-sweet chocolate

½ cup strong brewed coffee

3 eggs, separated

1/3 cup Kahlua

2 tablespoons sugar

¾ cup heavy cream

Rich Chocolate Buttercream Frosting:

6-8 squares unsweetened baking chocolate

1 ½ sticks butter

4 cups sifted confectioners sugar

6 tablespoons strong brewed coffee (or Crème de Cacao, or cream)

2 eggs

1 tablespoon (pure) vanilla extract

pinch salt

Directions:

Okay, here goes: Spray a 9-inch springform pan with non-stick spray. Prepare and bake two 9x13 pans of your favorite brownie recipe. Turn the baked brownies out on foil to cool. From the cooled brownies, cut two circles to fit inside the springform pan; place one circle in the bottom of the pan and reserve the other circle. Use the rest of the brownie strips to completely line the sides of the pan (patchwork is fine, they will be covered). Make sure there are no gaps or holes.

Prepare the filling: melt chocolate and coffee in the top of a double boiler. When chocolate is completely melted, remove from heat. Beat egg yolks until pale yellow, stir into chocolate. Stir in kahlua; cool.

In separate bowls: beat the egg whites, gradually adding sugar. Whip cream.

Gently fold whipped cream into the cooled chocolate mixture, then fold in the beaten egg whites.

Spoon filling into the brownie-lined springform, and place the reserved brownie circle over the top (at this point, the filling is complete enclosed with brownies). Chill for 6 to 10 hours, or until mousse filling is set. Invert springform on a plate (do NOT remove the form).

Frost with rich chocolate buttercream frosting: soften chocolate and butter in the top of a double boiler over hot (not boiling) water. Stir in remaining ingredients. Place top of double boiler in a bowl of ice and beat frosting with an electric mixer for 5 minutes, or until spreadable.

Shave bittersweet chocolate in curls over the top. Store in refrigerator, but allow to come to room temp. (about 30 minutes) before serving.

Notes:

This is one decadent, elegant chocolate recipe – original was from Bon Appetit, which I’ve modified significantly over the years….