You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Years ago, Bon Appetit published a desserts only magazine with a trifle. All layers were
- Thread starter dianem
- Start date
In Search Of:
barbara-in-va
Well-known member
Diane, I have the 1992 issue with a Chocolate Mousse Pie....
on the front cover. The only trifle in this issue is a Scotch Whisky Trifle made with a frozen pound cake. Doesn't sound like what you are looking for. Sorry!
on the front cover. The only trifle in this issue is a Scotch Whisky Trifle made with a frozen pound cake. Doesn't sound like what you are looking for. Sorry!
sandi-in-hawaii
Well-known member
Maybe this is it - REC: Chocolate Passion from a "Classic Desserts" issue from December 1992...
sandi-in-hawaii
Well-known member
REC: Chocolate Passion
Looked in the magazine, and found the same trifle that Barbara found - the Scotch Whiskey Trifle.
But upon further searching, I found a recipe that matched your description called Chocolate Passion. Searched the 'net with the title, and found it already typed out, deep in the archives smileys/smile.gif
Hope this is it.
Chocolate Passion
10 servings
Brownies:
8 ounces semisweet chocolate, chopped
1 cup firmly packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 cup sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped toasted pecans (about 4
ounces)
4 teaspoons Kahlua or other coffee liqueur
Pudding:
16 ounces semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
10 large eggs, separated, room temperature
2 tablespoons Kahlua or other coffee liqueur
2 cups chilled whipping cream
3 tablespoons sugar
3/4 cup seedless raspberry jam
One 1/2-pint basket fresh raspberries
Six 1.2 ounce packages Heath bars, chopped
or 1-1/2 cups chopped Almond Roca
12 Oreo cookies, crumbled (optional)
1 cup toasted walnuts, chopped (about 4
ounces)
Additional fresh raspberries
For brownies: Preheat oven to 350F. Grease 9-inch square baking pan with 2-inch high sides.
Melt chocolate, sugar and butter in heavy medium saucepan over low heat, stirring until chocolate melts (mixture will be grainy). Pour into large bowl and cool slightly. Add egg and vanilla and stir to blend. Sift flour, baking powder and salt into chocolate mixture; stir together. Mix
in chopped pecans.
Pour batter into prepared pan. Bake until top is dry and cracked and tester inserted in center comes out with some wet batter still attached, about 27 minutes. Cool slightly. Run small sharp knife around pan sides to loosen.
While still warm, cut brownie into bite-size pieces. Drizzle Kahlua over brownie pieces. (Can be prepared 1 day ahead. Cool completely.
Cover with foil and let stand at room
temperature.)
For pudding: Combine chocolate, cream and butter in heavy large saucepan. Stir over low heat until chocolate and butter melt and mixture is smooth. Remove from heat. Mix in yolks 1 at a time. Add Kahlua. Pour into large bowl. Cool to lukewarm.
Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/2 of whites into chocolate mixture. Gently fold in remaining whites. Chill until set, about 4
hours. (Can be prepared 1 day ahead.)
Using electric mixer, whip cream in large bowl until soft peaks form. Gradually add 3 tablespoons sugar and beat until stiff.
Sprinkle 1/3 of brownie pieces over bottom of 16-cup glass bowl. Spread 1/3 of jam over. Sprinkle 1/3 of raspberries over. Spread 1/3 of pudding over. Top with 1/3 of Heath bars, 1/3 of crumbled cookies, 1/3 of walnuts and 1/3 of whipped cream.
Repeat layering process 2 more times. Cover and refrigerate until well chilled, about 4 hours. (Can be prepared 8 hours ahead.)
Top dessert with raspberries and serve.
http://63.123.232.200/HyperNews/get/archive_bon_appetit801-900/856/1.html
Looked in the magazine, and found the same trifle that Barbara found - the Scotch Whiskey Trifle.
But upon further searching, I found a recipe that matched your description called Chocolate Passion. Searched the 'net with the title, and found it already typed out, deep in the archives smileys/smile.gif
Hope this is it.
Chocolate Passion
10 servings
Brownies:
8 ounces semisweet chocolate, chopped
1 cup firmly packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 cup sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped toasted pecans (about 4
ounces)
4 teaspoons Kahlua or other coffee liqueur
Pudding:
16 ounces semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
10 large eggs, separated, room temperature
2 tablespoons Kahlua or other coffee liqueur
2 cups chilled whipping cream
3 tablespoons sugar
3/4 cup seedless raspberry jam
One 1/2-pint basket fresh raspberries
Six 1.2 ounce packages Heath bars, chopped
or 1-1/2 cups chopped Almond Roca
12 Oreo cookies, crumbled (optional)
1 cup toasted walnuts, chopped (about 4
ounces)
Additional fresh raspberries
For brownies: Preheat oven to 350F. Grease 9-inch square baking pan with 2-inch high sides.
Melt chocolate, sugar and butter in heavy medium saucepan over low heat, stirring until chocolate melts (mixture will be grainy). Pour into large bowl and cool slightly. Add egg and vanilla and stir to blend. Sift flour, baking powder and salt into chocolate mixture; stir together. Mix
in chopped pecans.
Pour batter into prepared pan. Bake until top is dry and cracked and tester inserted in center comes out with some wet batter still attached, about 27 minutes. Cool slightly. Run small sharp knife around pan sides to loosen.
While still warm, cut brownie into bite-size pieces. Drizzle Kahlua over brownie pieces. (Can be prepared 1 day ahead. Cool completely.
Cover with foil and let stand at room
temperature.)
For pudding: Combine chocolate, cream and butter in heavy large saucepan. Stir over low heat until chocolate and butter melt and mixture is smooth. Remove from heat. Mix in yolks 1 at a time. Add Kahlua. Pour into large bowl. Cool to lukewarm.
Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/2 of whites into chocolate mixture. Gently fold in remaining whites. Chill until set, about 4
hours. (Can be prepared 1 day ahead.)
Using electric mixer, whip cream in large bowl until soft peaks form. Gradually add 3 tablespoons sugar and beat until stiff.
Sprinkle 1/3 of brownie pieces over bottom of 16-cup glass bowl. Spread 1/3 of jam over. Sprinkle 1/3 of raspberries over. Spread 1/3 of pudding over. Top with 1/3 of Heath bars, 1/3 of crumbled cookies, 1/3 of walnuts and 1/3 of whipped cream.
Repeat layering process 2 more times. Cover and refrigerate until well chilled, about 4 hours. (Can be prepared 8 hours ahead.)
Top dessert with raspberries and serve.
http://63.123.232.200/HyperNews/get/archive_bon_appetit801-900/856/1.html
Glad you found it. I didn't have them back then. Funny, though, I...
tried to click on the link "Forum Home Page: Archive Bon_appetit" (forgetting recent events I guess!) and it took me to that stupid grey and blue site.
So glad to be here at Finer Kitchens with you all!
tried to click on the link "Forum Home Page: Archive Bon_appetit" (forgetting recent events I guess!) and it took me to that stupid grey and blue site.
So glad to be here at Finer Kitchens with you all!