Chocolate Dessert Superbe A La Belgique Recipe
Chocolate Dessert Superbe A La Belgique brings back such wonderful memories. Chocolate Dessert Superbe A La Belgique is perfect way to finish your dinner parties. Try it!
Ingredients
| 1/2 lb. sweet chocolate | ||
| 7 tablespoons double-strength coffee | ||
| Egg yolks | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Egg whites | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cocoa dutch | 2 Tablespoon, Processed | |
| Mocha Butter Cream Filling | ||
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 3 Tablespoon | |
Directions
Grease bottom of a 15x10x1-inch jelly roll pan; line bottom with waxed paper, allowing paper to extend about 1 inch beyond ends of pan; grease waxed paper.
Set aside.
Put chocolate and coffee in the top of a double boiler.
Set over simmering water until chocolate is melted.
Set aside to cool.
Combine egg yolks, 3/4 cup sugar, and 1 tea spoon extract in a large bowl; beat until very thick.
Using a clean beater, beat egg whites and salt until frothy.
Add 1/4 cup sugar gradually, beating well after each addition.
Beat until stiff peaks are formed.
Blend cooled chocolate into egg yolk mixture.
Gently stir in egg whites.
Turn into the pan and spread evenly.
Bake at 350°F 15 minutes.
Turn off oven.
Remove pan after 5 minutes.
Set on wire rack until cool.
Sift Dutch process cocoa over clean towel.
Turn dessert onto towel.
Carefully remove paper.
If desired, let stand about 30 minutes to absorb cocoa flavor.
Cover with waxed paper until ready to serve.
Prepare Mocha Butter Cream Filling; spread generously over dessert.
Cut into 16 equal portions and transfer 8 portions to dessert plates.
Top with remaining squares, cocoa side up.
Beat cream until soft peaks are formed.
Beat in confectioners' sugar and 1 teaspoon extract with final few strokes until blended.
Spoon generous amounts over each serving.
If desired, the mocha filling may be omitted and additional sweetened whipped cream substituted for the filling.
Set aside.
Put chocolate and coffee in the top of a double boiler.
Set over simmering water until chocolate is melted.
Set aside to cool.
Combine egg yolks, 3/4 cup sugar, and 1 tea spoon extract in a large bowl; beat until very thick.
Using a clean beater, beat egg whites and salt until frothy.
Add 1/4 cup sugar gradually, beating well after each addition.
Beat until stiff peaks are formed.
Blend cooled chocolate into egg yolk mixture.
Gently stir in egg whites.
Turn into the pan and spread evenly.
Bake at 350°F 15 minutes.
Turn off oven.
Remove pan after 5 minutes.
Set on wire rack until cool.
Sift Dutch process cocoa over clean towel.
Turn dessert onto towel.
Carefully remove paper.
If desired, let stand about 30 minutes to absorb cocoa flavor.
Cover with waxed paper until ready to serve.
Prepare Mocha Butter Cream Filling; spread generously over dessert.
Cut into 16 equal portions and transfer 8 portions to dessert plates.
Top with remaining squares, cocoa side up.
Beat cream until soft peaks are formed.
Beat in confectioners' sugar and 1 teaspoon extract with final few strokes until blended.
Spoon generous amounts over each serving.
If desired, the mocha filling may be omitted and additional sweetened whipped cream substituted for the filling.
Chef
