Tuesday, July 18, 2006

Death by Chocolate (Marcel Desaulniers)

Photo by: Bing Ramos

Hot fudge + Brownie + Cold Vanilla Ice Cream (or Yoghurt) = 1 sinful and luscious dessert that is to die for. To love chocolate ... is to love the creations of Marcel Desaulniers.

Eversince I saw Marcel Desaulniers on Food TV I have been entranced by his recipes. He is one talented creator of decadent desserts. Desserts that would make you want to have your cake and eat it too. He is the author of Death by Chocolate, Desserts to Die For, An Alphabet of Sweets, and Death by Chocolate Cookies. He is the executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia.

"Death by Chocolate, the luscious book named after the equally luscious dessert he's fashioned out of chocolate and mocha mousses, cocoa meringue, chocolate brownie, chocolate ganache and mocha rum sauce. Not just a little decadent, each heavenly slice contains 1,354 calories. But after all, you only live once". (From Kate's Global Kitchen)

I have combined Marcel's brownie recipe with a hot fudge recipe I got from Bon Appétit to make this treat that will let you enjoy every single bite down to its last morsel.

Death By Chocolate: Simply the Best Chocolate Brownie Layer
Recipe courtesy Trellis Restaurant, Williamsburg, VA

4 tablespoons plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2-ounce pieces
2 ounces semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces chocolate chunks

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.

Hot Fudge

2 ounces unsweetened chocolate
5-ounce can evaporated milk (about 2/3 cup)
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla
1/8 teaspoon salt
Finely chop chocolate. In a small heavy saucepan heat evaporated milk and sugar over moderate heat, stirring, until sugar is dissolved.

Add chocolate, butter, and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and gently boil 8 minutes.

Remove pan from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled, 3 weeks. Cool fudge sauce completely before covering (any condensation will make it grainy). Reheat fudge sauce, uncovered, over simmering water in a double boiler.

Modified Hot Fudge Recipe

Whisk together 2/3 cups cocoa powder (Hershey's or Bensdorf) & 3/4 cup sugar . Add a 12 oz (not 5 oz) can of evaporated milk, 2 TBSP butter and 2 TBSP light corn syrup. Boil for 8 minutes as the recipe directs. Continue and add vanilla and salt once removed from heat and let cool uncovered as others suggested. This is creamy, not grainy, and plenty chocolate-y

Serve fudge sauce hot over brownie topped with ice cream.

Makes about 1 cup.
Bon Appétit
Two For The Road
October 1998


jei said...

mouth-watering pics. no recipes though.


roda said...

i'm not a fudge and icecream fan but this pic looks so yummy! i might try this one. thanks for sharing the recipe jan. =)

Food Hobbyist said...

Thanks Jei for the link. Will check your journal for pics.

Your welcome Roda. Thanks for visiting ^_^

Hocchuan said...

oohh my goodness. This is very tempting hehe.

Food Hobbyist said...

Very tempting indeed ^_^

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Marcel said...

It looks delicious! You should write more.