Chocolate Damnation
Submitted by missy
A triple-threat chocolate dessert worthy of its name: brownie shell, coffee-Kahlua chocolate mousse filling, and a glossy chocolate-coffee glaze finished with chocolate curls. Twenty ounces of chocolate across three layers. Slice thin. Share grudgingly.
YIELD
30 servingsPREP
40 minCOOK
20 minREADY
5 hrsThe name is not hyperbole. This dessert earns every syllable.
A soft brownie baked in a jelly-roll pan gets cut and pressed into a square dish to form an edible shell. That shell holds a silky mousse made from twelve ounces of semisweet chocolate melted with strong coffee, enriched with egg yolks, spiked with Kahlua, and lightened with whipped cream and meringue.
Once chilled and firm, the whole thing gets unmolded and coated in a glossy coffee-chocolate glaze, then crowned with chocolate curls.
This serves 30 people in thin slices because it’s impossibly rich. One narrow piece with a fork and a cup of espresso is all you need to feel like you’ve experienced something truly special.
Chef Tips
- Bake the brownie shell soft, not crisp. It needs to be pliable enough to line the dish without cracking. Pull it when it just springs back from a light touch.
- Line the shell into the dish carefully. Cut a 9-inch square for the bottom and strips for the sides. Press them in firmly so there are no gaps for the mousse to leak through.
- Chill for the full 3 to 4 hours. The mousse needs to be completely firm before you invert it, or you’ll have a gorgeous mess instead of a gorgeous dessert.
- Cut with a thin, sharp knife dipped in hot water between slices. This dessert is dense and rich, so aim for half-inch slices.
Ingredients
Directions
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 350℉ (180℃) F 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 ¼ 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 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.
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