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Layered Chocolate Confections Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Chopped salted pecans||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate||2 Ounce, melted and slightly cooled (2 Squares)|
Serving size: Complete recipe
Calories 5119 Calories from Fat 2660
% Daily Value*
Total Fat 305 g468.6%
Saturated Fat 167.9 g839.3%
Trans Fat 0 g
Cholesterol 990.5 mg
Sodium 345.7 mg14.4%
Total Carbohydrates 596 g198.8%
Dietary Fiber 24.5 g98.1%
Sugars 504.5 g
Protein 44 g87.5%
Vitamin A 138.7% Vitamin C 1.2%
Calcium 30.5% Iron 144.7%
*Based on a 2000 Calorie diet
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 350Â°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 236Â°F (soft-ball stage,).
Remove from heat; cool, undisturbed, to 110Â°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.
Cut into 1-inch squares.
Place in bonbon cups to serve or pack in a gift box.