Saturday, March 13, 2010

Chocolate Intemperance



The original recipe for Chocolate Intemperance calls for a charlotte mold. I once made the recipe in multiple loaf pans and it turned out perfectly. You really need the whipped cream to cut the chocolate in this dessert. It's killer rich.

Mix together 3 eggs, 2 T. water and 1 Duncan Hines Brownie mix and pour into cookie sheet. Bake according to directions on mix . . . cut to line charlotte mold. Round for bottom of mold, sides, and round to fit on top.

Filling: 1.5 lbs. semisweet chocolate melted with 1/2 cup water

3 eggs, separated
2 T. sugar
1/2 cup orange juice
1/2 cup heavy cream, whipped

Beat egg whites until stiff. Mix yolks, sugar and juice and incorporate into chocolate mixture. Fold in egg whites (gently) and pour into charlotte mold. Place last cake round over chocolate filling. Place in refrigerator overnight. Unmold and glaze.

Glaze: 1/2 lb. chocolate mixed with 1/3 cup water.

Serve with whipped cream.

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