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Featured Cookbook
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Key Lime Pie a La Ravenna
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Menage a Trois Cookies
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Double-Layer Truffle Brownies
Book Description
Bake It to the Limit is sure to be the hot, new dessert cookbook. This full-color photographic cookbook includes rich and decadent desserts that anyone can make, following Dede Wilson's carefully prepared recipes. Not satisfied with recipes that just taste good, she offers spectacular, Bake It to the Limit variations that will really impress. Some of the variations are easy-sprinkling gold leaf flakes over a cake, sandwiching ice cream between two cookies and dunking it in chocolate ganache, or
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Bake It to the Limit: Easy-To-Prepare Desserts With Showstopping Variations for Special Occasions
Authors: Dede Wilson
Date: October 1999
ISBN: 0688159729
Publisher: William Morrow & Co
Hardcover
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My bakery manager, Lori Maki, gave me this recipe. I have never seen another one quite like it. It has a fudgy brownie base filled with walnuts, and a ganache layer that is baked right on top for a richer-than-rich flavor and texture. Very decadent.
Makes 32 brownies
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For the bottom layer
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1/2 cup (4 ounces) unsalted butter, cut into large pieces
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2 1/2 ounces semisweet chocolate, finely chopped
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1 1/2 teaspoons vanilla extract
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1 teaspoon instant coffee or espresso powder
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Pinch salt
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1 cup granulated sugar
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2 large eggs
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1/2 cup all-purpose flour 6 ounces (about 1 1/4 cups) walnut halves, toasted and coarsely chopped
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For the top layer
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8 ounces semisweet chocolate, finely chopped
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1/2 cup (4 ounces) unsalted butter, cut into large pieces
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2 tablespoons granulated sugar
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1/2 cup heavy cream
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Pinch salt
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1 teaspoon instant coffee or espresso powder
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1 teaspoon vanilla extract
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1 large egg
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4 large egg yolks
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Preheat the oven to 325 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray. To make the bottom layer, melt the butter and chocolate together in a double boiler or microwave. Whisk together until smooth and transfer to a large bowl. Stir in the vanilla, instant coffee and salt. Whisk in the sugar. Add the eggs one at a time, whisking well after each addition. Add the flour and stir briefly just until smooth. Then stir in the nuts, and scrape the batter into the prepared pan.
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To make the top layer, melt the chocolate and butter together in a double boiler or microwave. Off the heat, whisk in the sugar, cream, salt, instant coffee and vanilla. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth. Pour over the bottom layer, using an offset spatula, if necessary, to spread evenly.
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Bake for 25 to 30 minutes, or until the top has a dull cast and the edges are just pulling away from the pan's sides. A toothpick inserted in the center will have a bit of moist batter clinging to it. Do not over bake. Cool in the pan on a wire rack.
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To serve, these must be thoroughly cooled. After cooling, they may be refrigerated for 30 minutes to 1 hour to facilitate cutting. Store at room temperature, or refrigerated, covered with plastic wrap. Best eaten within 2 days. May be served at room temperature or chilled.
TAKE IT TO THE LIMIT
Perfect with coffee following a fancy dinner.
35 dark-chocolate-covered espresso beans (see Note)
You will need a 1 1/2-inch round cookie cutter.
Cool the brownies to room temperature, then refrigerate for 1 hour. Cut out 35 rounds with the cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate-covered espresso bean. Follow the storage and serving instructions above.
You'll be left with extra scraps of brownie. Fold them into vanilla ice cream for Truffle Brownie Ice Cream.
Note: Chocolate-covered espresso beans are real coffee beans, covered with dark chocolate. You can find them at better coffee stores and specialty food stores.
More From This Book:
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Key Lime Pie a La Ravenna
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Menage a Trois Cookies
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Double-Layer Truffle Brownies
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