Layered Chocolate Confections Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) (Chocolate Layer:) | |
| Unsweetened chocolate | 2 Ounce (Chocolate Layer:) | |
| Eggs | 2 (Chocolate Layer:) | |
| Sugar | 1 Cup (16 tbs) (Chocolate Layer:) | |
| Vanilla extract | 1 Teaspoon (Chocolate Layer:) | |
| All purpose flour | 1/2 Cup (16 tbs) (Chocolate Layer:) | |
| Chopped pecans | 1/2 Cup (16 tbs), salted (Chocolate Layer:) | |
| Heavy cream | 1/2 Cup (16 tbs) (Cream Layer:) | |
| Butter/Margarine | 1/3 Cup (16 tbs) (Cream Layer:) | |
| Sugar | 1 1/2 Cup (16 tbs) (Cream Layer:) | |
| Brandy | 2 Tablespoon (Cream Layer:) | |
| Unsweetened chocolate | 2 Ounce, cooled (Cream Layer:) |
Directions
Chocolate Layer: Melt the butter and chocolate together; set aside to cool.
Beat eggs, sugar, and extract until thick and piled softly.
Add cooled chocolate mixture and beat until blended.
Stir in flour, then pecans.
Turn into a greased 11x7x 1 1/2-inch baking pan and spread evenly.
Bake at 350°F about 25 minutes.
Cool in pan on wire rack.
Cream Layer: Combine cream, butter, and sugar in a heavy saucepan.
Cook, stirring occasionally, over low heat until mixture reaches 236°F (soft-ball stage,).
Remove from heat; cool, undisturbed, to 110°F or just cool enough to hold pan on palm of hand.
Turn into small bowl, add brandy, and beat until mixture is smooth and creamy.
Spread on cooled chocolate layer.
Chill slightly until top is firm to the touch.
Spread melted chocolate over creamy layer.
Chill thoroughly.
Cut into 1-inch squares.
Place in bonbon cups to serve or pack in a gift box.
Beat eggs, sugar, and extract until thick and piled softly.
Add cooled chocolate mixture and beat until blended.
Stir in flour, then pecans.
Turn into a greased 11x7x 1 1/2-inch baking pan and spread evenly.
Bake at 350°F about 25 minutes.
Cool in pan on wire rack.
Cream Layer: Combine cream, butter, and sugar in a heavy saucepan.
Cook, stirring occasionally, over low heat until mixture reaches 236°F (soft-ball stage,).
Remove from heat; cool, undisturbed, to 110°F or just cool enough to hold pan on palm of hand.
Turn into small bowl, add brandy, and beat until mixture is smooth and creamy.
Spread on cooled chocolate layer.
Chill slightly until top is firm to the touch.
Spread melted chocolate over creamy layer.
Chill thoroughly.
Cut into 1-inch squares.
Place in bonbon cups to serve or pack in a gift box.
Chef
