BROWNIE SHELL
2/3 cup butter or margarine
4 oz semisweet chocolate
2 cup sugar
4 eggs, well-beaten
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp vanilla
FILLING
12 oz semisweet chocolate squares or pie, ces
1/4 cup strong coffee
2 eggs, separated
1/4 cup coffee liqueur
3 tbsp sugar
1/4 cup whipping cream
CHOCOLATE GLAZE
4 oz semisweet chocolate
3 tbsp strong coffee
1 chocolate curls (optional)
A Recipe for
Chocolate Damnation
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This Recipe for Chocolate Damnation is one of thousands in the Recipes-to-go Dessert Cookbook.
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
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| Earl Wilson |
This is a recipe for Chocolate Damnation from the recipe cookbook of Recipes-to-go (Dessert)
If you want to make an apple pie from scratch, you must first create the universe. |
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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
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| Charles Pierre Monselet |
To make shell melt butter with 4 ounces chocolate in saucepan over low
heat. Remove from heat and add 2 cups 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 350F 12 to 15 minutes, or until
cake springs back when lightly touched. Cake should be soft, not
crisp. Turn out on rack and cool.
Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup
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, stirring until smooth. Gradually
stir in liqueur and cool. Beat egg whites until foamy. Gradually add
3 tablespoons sugar and beat until stiff. Whip cream until stiff.
Fold cream into cooled chocolate mixture, then fold in egg whites.
Invert brownie shell on 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.
To make glaze, combine 4 ounces chocolate and 3 tablespoons coffee in
top of double boiler and melt 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.
Serves: 30
Chocolate Damnation Recipe brought to you by Recipes To-Go