The perfect treat for cookie connoisseurs. The perfect cake texture and rich filling will please even the most discerning taste buds.
Brownie Mocha Stacks
Recipe By Yossi and Malky Levine
- Cooking and Prep: 2 h 15 m
- Serves: 12
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Contains:
Ingredients (15)
Cake
Cream
Start Cooking
Prepare the Brownie Stacks
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In a bowl combine flour, cocoa, and salt. Set aside. Preheat oven to 375 degrees Fahrenheit.
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Melt butter and chocolate in a medium saucepan. Remove from heat and add coffee, sugar, brown sugar and vanilla extract. Add eggs and mix well.
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Add the dry ingredients to the wet mixture and stir until well combined. Line two 7- x 9-inch pans with Gefen Easy Baking Parchment Paper. Divide the batter evenly and place a piece of parchment paper over it. Bake for 15 minutes. Let the cakes cool.
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Spread a layer of ice cream above one of the cakes (approximately 1/2-inch thick) and top with the other sheet of cake. Freeze.
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For the cream, combine yogurt, cream cheese and confectioners' sugar in a bowl. Dilute coffee in the minimum amount of water possible and add to the cream. Refrigerate.
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Remove cake from the freezer and use a stacker to cut them into round individuals.
Tip:
Create cake balls with the remaining cake/ice cream. Use a masher to soften and then add eight ounces J&J cream cheese. Freeze overnight. Using a mini scoop (or slightly wet hands), form balls and freeze. Cover with melted chocolate and topping of your desire.
For the Chocolate Butterflies
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Trace a butterfly on a piece of wax paper with a thin marker. Turn your wax paper over and fold it with the crease in the center of the butterfly. Melt chocolate and trace the butterfly with a piping bag on a flat surface. The lines should be thick enough so they don’t fall apart once dry. Open a thick book approximately to the center, and transfer the butterfly to the fold of the book. Refrigerate until hardened.
To Serve
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Place a dollop of cream above the stacks, drizzle with chocolate/caramel, sprinkle some nuts and top with a chocolate butterfly.
