Name Death by chocolate


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* 2 cups heavy cream
* 3 egg yolks, slightly beaten
* 1 8 oz. package semi-sweet baking chocolate
* 1 8 oz. package unsweetened chocolate
* 1/2 cup light corn syrup
* 1/2 cup margarine (or butter, if you're a glutton for punishment)
* 1/4 cup confectioner's suger
* 1 tspn. vanilla
* Cocoa powder to garnish

Berry coulis
1 10-oz. package frozen fruit (I prefer raspberries; cherries and strawberries work well too)
1/3 cup light corn syrup
1/2 cup of your favorite hootch (optional but it's considered a criminal offense in 40 states and most countries to leave it out)

For the Death:

Line a loaf pan with plastic wrap; sprinkle some cocoa powder in the bottom, and set aside.
In a mixing bowl, blend 1/2 cup cream with the egg yolks.
Stir chocolate, corn syrup, and margerine over medium heat in a 3-quart saucepan until melted. Add egg and cream mixture. Stirring constantly, cook 3 minutes. Cool to room temperature.
Warning: don't let this mixture get too hot or the eggs cook, and you get something resembling chocolate scrambled eggs -- not a bad thing, but not what you want.
Now: beat remaining cream, sugar, and vanilla until soft peaks form. Fold into the cooled-down chocolate glop until no streaks remain. Pour into the loaf pan. Chill. I mean it, chill; it's not done yet, so calm down. Lick the spoon for now. As for the dessert, it must stay in the fridge overnight or in the freezer for 3 hours to harden. Upturn, remove plastic wrap, sprinkle with more cocoa powder. Serve in 1/2-inch thick slices with Berry Coulis and (optional) unsweetened whipped cream on the side. Serves 12, if you're sharing.

Preparing the Berry Coulis:

Thaw fruit. In a blender, puree 1/2 the fruit and strain if desired. Over very low flame, add corn syrup, remaining fruit, and booze (I've used plain brandy, Grand Marnier, wine; up to you) until flavors nicely meld. Spoon a little coulis onto dessert plates before putting Death slice on top, then drizzle more on top, warm or cold.

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