My OperaMocha Delight
Monday, January 28, 2008 7:17:03 PM
Valentine's > Recipes > Mocha Delight
http://www.brightideas.com/valentines/recipes/r_1559_1.jsp
Mocha Delight
This true chocolate indulgence goes great with a romantic evening for two.
Prep time: 25 min.
Baking time: 35 min.
Decoration time: 15 min.
Difficulty: Easy
What you'll need:
For the cake:
1 bag DOVE® Brand Rich Dark Chocolate Hearts
1 cup Graham cracker crumbs
4 tablespoons melted butter
1 22.5-oz. box brownie mix
1 9-inch spring form pan
Wax paper
Small resealable plastic bag
1 cup whipped cream or topping
Large star tip
For the frosting:
3 egg whites
1/2 cup sugar
1 cup (2 sticks) butter, softened
2 tablespoons instant espresso coffee
1 1/2 tablespoons warm water
What to do:
Preheat oven to 350 degrees. Line the bottom of the spring form pan with wax paper; grease.
Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
Prepare the brownie mix according to the package directions. Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely.
Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved. Remove from heat and, using an electric mixer, beat until cooled. Add the butter, one nugget at a time, while continuing to beat. Dissolve the instant espresso in 2 tablespoons of warm water. Beat the espresso into the butter cream.
Frost the top and sides of the cake with the butter cream mixture. Snip a small corner of a resealable plastic bag and place the whipped cream inside. Pipe 8 rosettes around the outside edges of the cake. Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag. Microwave until melted, about 15 seconds. Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates. Place a cake wedge on each plate and serve.
Makes 16 slices.
http://www.brightideas.com/valentines/recipes/r_1559_1.jsp
Mocha Delight
This true chocolate indulgence goes great with a romantic evening for two.
Prep time: 25 min.
Baking time: 35 min.
Decoration time: 15 min.
Difficulty: Easy
What you'll need:
For the cake:
1 bag DOVE® Brand Rich Dark Chocolate Hearts
1 cup Graham cracker crumbs
4 tablespoons melted butter
1 22.5-oz. box brownie mix
1 9-inch spring form pan
Wax paper
Small resealable plastic bag
1 cup whipped cream or topping
Large star tip
For the frosting:
3 egg whites
1/2 cup sugar
1 cup (2 sticks) butter, softened
2 tablespoons instant espresso coffee
1 1/2 tablespoons warm water
What to do:
Preheat oven to 350 degrees. Line the bottom of the spring form pan with wax paper; grease.
Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
Prepare the brownie mix according to the package directions. Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely.
Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved. Remove from heat and, using an electric mixer, beat until cooled. Add the butter, one nugget at a time, while continuing to beat. Dissolve the instant espresso in 2 tablespoons of warm water. Beat the espresso into the butter cream.
Frost the top and sides of the cake with the butter cream mixture. Snip a small corner of a resealable plastic bag and place the whipped cream inside. Pipe 8 rosettes around the outside edges of the cake. Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag. Microwave until melted, about 15 seconds. Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates. Place a cake wedge on each plate and serve.
Makes 16 slices.
