DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
Steps:
- Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
- Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
- Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Dixie from Kansas
Categories Dessert
Time 1h25m
Yield 1 9 inch cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 f.
- Grease a deep 9 inch spring from pan and line with parchment or wax paper.
- Place 8 oz bittersweet chocolate 1/2 cup butter and milk into a saucepan. stir over low heat until smooth. Remove from heat, beat in sugar and vanilla and cool slightly.
- Beat egg yolks and sour cream in a bowl, then beat into chocolate mixture. sift the flour and baking powder over surface and fold inches.
- Whisk the egg whites in a grease free bowl (not plastic) until stiff. fold into mixture.
- Pour into prepared pan and bake for appx 45-55 minutes-until a toothpick comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool.
- Slice the cooled cake across the middle to make three even layers.
- Make the filling: In a small saucepan, warm the jam with 1 tbls of brandy or cognac an brush over the layers; let sit. Place the remaining brandy ( I usually add more) in a pan with 14 oz of bittersweet chocolate and 7/8 cup of butter. Heat gently, stirring until smooth. Cool the mixture until it starts to thicken.
- Spread the bottom layer of the cake with half the chocolate filling taking care not to disturb the jam.Top with second layer and spread with remaining chocolate filling. Top with final layer and press down lightly.
- Make Ganache: Heat the cream and the semi sweet chocolate together over low heat stirring frequently until chocolate has melted. Pour into bowl, let cool, then whisk until mixture begins to stiffen.
- After cake has set, spread the top and sides of the cake with ganache and decorate with chocolate curls or chocolate leaves.
Nutrition Facts : Calories 473.8, Fat 34, SaturatedFat 21, Cholesterol 98.1, Sodium 277.8, Carbohydrate 40.1, Fiber 3.1, Sugar 21, Protein 5.6
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