As I’m sure I’ve mentioned in other articles, I live with and am surrounded by a family of chocoholics!
Although I personally do not suffer from this affliction, I do admit to being a bit of a kitchen-gadget queen and I also love to experiment and try new recipes. My family is also always quite willing to be my “guinea pigs” and are very honest in giving me a thumbs up or thumbs down when sampling my new concoctions. They never tell me that something isn’t good, but I know it has passed the test when my husband says, “This is a keeper”! That is my cue to write in down, old style, in a recipe book so it can be easily found and repeated.
The latest dessert to get that nod is a rich, creamy, chocolate concoction that I ran across as I was simply searching for something new to try. Every layer is a different texture, but every layer is CHOCOLATE! Although I normally follow recipes to the tee, at least the first time around, I tweaked this one a little to make it a better fit at our house. After receiving a two thumbs up from my husband and father-in-law, it went into my recipe book like this:
1-1/2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/4 cup butter (melted)
2 cups (12 oz) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 tsp vanilla extract
Chocolate buttercream frosting:
1/2 cup butter (softened)
3 cups powdered sugar
3 Tbsp baking cocoa
3 or 4 Tbsp milk
In a small bowl, combine chocolate cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in.round pan. (You can use a springform pan if you have one). Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large microwave-safe bowl, melt chocolate chips and stir until smooth. Cool.
In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture and continue stirring until smooth and incorporated well. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer and then refrigerate until completely cool or overnight.
In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a good spreadable consistency. Spread smoothly onto the dessert using a metal spatula.
(If you would like a fancier look, and have the necessary tools, make sure the frosting is of piping consistancy and, using a large star tip, pipe the frosting onto the dessert.)