death by chocolate cookies
Nov. 26th, 2003 06:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threeplusfireI did pull this recipe out of a Death by Chocolate Cookies cookbook years ago, but this time I'm making them with pecans. (Mostly because I found pecans already chopped up and I don't have a food processor or the patience for that task. They need to be a bit coarser than coffee grounds to make a good crust.) But once I have my Mixer of Doom I plan on making these. The sugar, the butter, the chocolate!
4 1/4 cups sliced almonds
1 lb butter cut into pieces, plus 2 Tbsp melted
1 lb semisweet chocolate, chopped
4 large eggs
6 large egg yolks
1 cup granulated sugar
3 cups powdered sugar
1 tsp vanilla
Heat oven to 325 degrees F.
Toast almonds on shallow baking pan until lightly brown, about 10 minutes. Cool, then chop almonds finely. Put half in the mixer bowl and set the other half aside.
Add 2 tablespoons melted butter to the almonds in the mixer bowl. Mix by hand until nuts bind together. Spread an even layer of buttery nuts into the bottom of a 9x13 baking pan, either nonstick or greased. Set pan aside.
Heat 1 inch water in double boiler. In upper pan, mix semisweet chocolate and half a pound of butter, using rubber spatula to stiruntil melted and smooth. (About 10 minutes) Set aside. Place eggs, egg yolks and granulated sugar in a bowl and beat with an electric mixer on medium speed until well blended. Add melted chocolate mixture while beating at low speed for about one minute, then use spatula to finish mixing batter until thoroughly combined.
pour batter over the almond mixture in baking pan. Bake on center rack of the oven for about 45 miutes, or until a toothpick inserted into the center comes out almost clean. Remove from over and cool one hour, then place in freezer.
To make icing: Place 1/2 pound of butter in bowl of mixer. Beat on medium until light, about 4 minutes. Slowly add powdered sugar while mixing on low speed, about 2 minutes until sugar is mixed into butter. Scrape down sides of the bowl, add vanilla and beat on high for one minute. Remove two cups of icing from bowl and set aside.
Remove the chocolate truffle mixture from the freezer. It should be there at least 20 minutes. The top will be a bit brittle and the insides tender. Use the icing remaining in the mixing bowl to spread over the truffle mixture as a crumb coat. Put the 2 cups of reserved icing back in the mixing bowl and add reserved almonds. Beat for one minutes until fluffy, and spead over the crumb coat.
Use a serrated knife to cut the truffle into bars. It will be easier to cut if you heat the blade under hot water and wipe dry before each cut.
4 1/4 cups sliced almonds
1 lb butter cut into pieces, plus 2 Tbsp melted
1 lb semisweet chocolate, chopped
4 large eggs
6 large egg yolks
1 cup granulated sugar
3 cups powdered sugar
1 tsp vanilla
Heat oven to 325 degrees F.
Toast almonds on shallow baking pan until lightly brown, about 10 minutes. Cool, then chop almonds finely. Put half in the mixer bowl and set the other half aside.
Add 2 tablespoons melted butter to the almonds in the mixer bowl. Mix by hand until nuts bind together. Spread an even layer of buttery nuts into the bottom of a 9x13 baking pan, either nonstick or greased. Set pan aside.
Heat 1 inch water in double boiler. In upper pan, mix semisweet chocolate and half a pound of butter, using rubber spatula to stiruntil melted and smooth. (About 10 minutes) Set aside. Place eggs, egg yolks and granulated sugar in a bowl and beat with an electric mixer on medium speed until well blended. Add melted chocolate mixture while beating at low speed for about one minute, then use spatula to finish mixing batter until thoroughly combined.
pour batter over the almond mixture in baking pan. Bake on center rack of the oven for about 45 miutes, or until a toothpick inserted into the center comes out almost clean. Remove from over and cool one hour, then place in freezer.
To make icing: Place 1/2 pound of butter in bowl of mixer. Beat on medium until light, about 4 minutes. Slowly add powdered sugar while mixing on low speed, about 2 minutes until sugar is mixed into butter. Scrape down sides of the bowl, add vanilla and beat on high for one minute. Remove two cups of icing from bowl and set aside.
Remove the chocolate truffle mixture from the freezer. It should be there at least 20 minutes. The top will be a bit brittle and the insides tender. Use the icing remaining in the mixing bowl to spread over the truffle mixture as a crumb coat. Put the 2 cups of reserved icing back in the mixing bowl and add reserved almonds. Beat for one minutes until fluffy, and spead over the crumb coat.
Use a serrated knife to cut the truffle into bars. It will be easier to cut if you heat the blade under hot water and wipe dry before each cut.
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no subject
Date: 2003-11-26 07:39 pm (UTC)Marry me. (oh damn. someone beat me to it!)
But at the very least, promise me that if I should ever be travelling your way, you'd be willing to host a chocolate potluck party...
no subject
Date: 2003-11-26 07:48 pm (UTC)I've been thinking a chocolate potluck party would be a fabulous thing to have.
*drool*
Date: 2003-11-28 08:17 am (UTC)Re: *drool*
Date: 2003-11-28 10:49 am (UTC)