If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.
- Portion size 12 servings
- 1 cup whipping cream
- 3 bars (each 39 g) chocolate-covered crisp toffee (such as Skor)
- 1/3 cup unsalted butter
- 3 oz unsweetened chocolate chopped
- 2 oz bittersweet chocolate 60 chopped
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1 pinch salt
- 3 cups milk
- 2/3 cups whipping cream
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons vanilla
- 3 oz bittersweet chocolate chopped
- 3 oz white chocolate chopped
Brownies: Line 8-inch (2 L) square metal cake pan with parchment paper or grease; set aside.
In saucepan over medium heat, melt butter with unsweetened and bittersweet chocolates until smooth. Let cool for 10 minutes.
Whisk in sugar, then eggs, 1 at a time, whisking well after each addition; whisk in vanilla. In bowl, whisk flour with salt; using wooden spoon, stir into chocolate mixture until combined.
Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Custard: In large saucepan, heat milk with cream just until bubbles form around edge. In bowl, whisk eggs with sugar; whisk in cornstarch. Gradually whisk in milk mixture. Return to pan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, for 2 minutes. Stir in vanilla. Strain through fine sieve into large liquid measure.
Transfer 3 cups (750 mL) of the custard to bowl; whisk in bittersweet chocolate until smooth. Whisk white chocolate into remaining custard until smooth. Place plastic wrap directly on surface of both; refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Cut brownies into bite-size pieces; set aside 12 for garnish. Whip cream. Coarsely chop 2 of the chocolate bars. Finely chop remaining bar; reserve for garnish.
Scatter half of the brownie pieces in 10-cup (2.5 L) glass trifle or serving bowl. Spoon in half of the bittersweet chocolate custard; smooth surface. Sprinkle coarsely chopped chocolate bars over top. Top with white chocolate custard; smooth surface. Scatter remaining half of the brownie pieces over top. Top with remaining bittersweet chocolate custard. Top with whipped cream. Garnish with reserved brownie pieces and chocolate bar. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 96 mg
- Protein 9 g
- Calories 564.0
- Total fat 37 g
- Cholesterol 150 mg
- Saturated fat 21 g
- Total carbohydrate 58 g
- Iron 14.0
- Folate 11.0
- Calcium 13.0
- Vitamin A 25.0