What dessert would you make for a crowd (40-50); must be chocolate;

C

cheezz

Well-known member
And must portion out fairly easily as I'm the one doing the baking and serving. Chocolate cake has been so overdone, but it needs to illicit that OMG response smileys/smile.gif

 
What kind of crowd/event; what's the rest of the menu? Hostess cupcake knock-offs would get a smileys/smile.gif and

If it's to be dished out: brownie trifles with layers of chocolate mousse and whipped cream with optional toppings of chocolate and caramel sauce is easy, rich, and a looker display.

 
Cheesecake bites. Decadent & a nice treat. As much as I like cheesecake, I rarely have it.

 
I attend a lot of tasting events, but I just realized...is this a seated event? Different desserts.

 
It's a sit-down event -- my DAR group benefit luncheon *sigh*

40-50 little old ladies who, I swear, carry rulers to make absolutely sure everyone around has the same size piece.

The meal will be a chicken casserole - thankfully I have nothing to do with that and I don't want to know...probably involves canned mushroom soup...with a salad and bread roll. The dessert is the highlight and what everyone looks forward to every year. It is plated and put on the tables before the guests sit down. So of course it can't involve ice cream or be a warm dessert like molten cake.

 
I love trifles but they would only see the end result when it's plopped onto a plate...

The beautiful layers wouldn't be seen.

 
I'm actually thinking of maybe doing this strawberry icebox cake >>

I've made it twice and everyone loves it. Maybe a more chocolate version?? I know I got more servings out of it than stated.
Meryl, the Mexican chocolate icebox sounds good too...hmmm...maybe I can combine the recipe and top the servings with a cherry...wheels are turning!

http://www.thekitchn.com/summer-recipe-nobake-strawberr-117900

 
cheezz, just a note on the Mexican Chocolate Icebox Cake - For the past few times,

I replaced 2 Tbsp of the butter with 2 Tbsp cream cheese, and I like it better - it comes out creamier. Some reviewers replaced all of the butter with cream cheese, but I didn't want to do that - I thought it would be too cheesecakey and compromise the taste.

Also, I've been doing two 9-inch sponge cake layers instead of the ladyfingers. I brush them with lots of milk, since sponge cake is generally so dry (can't use liqueur, and a simple syrup would be too sweet for me). It makes a much taller, thicker cake, but of course doesn't have that beautiful crown look, as with the ladyfingers.

I like your idea of combining the two recipes - using the filling and topping from the Mexican chocolate icebox cake, and the graham cracker crust, strawberries and chocolate ganache drizzle from the strawberry cake. Whatever you do, don't leave out the cinnamon from the Mexican Chocolate Icebox Cake! I tried it once, and it fell flat - the cinnamon really makes it, although, I do use a mild cinnamon (Penzey's Korintje).

Have you ever made the Mexican Chocolate Icebox Cake before?

 
Sigh is right, needs to sit at rm temp and look pretty...all roads may lead back to cake

You couldn't even plate a brownie topped with mousse and whipped cream or do a parfait of some kind, could you? And pie...not fancy enough looking. Hummm. That raspberry chocolate cheese cake CathyZ posted I made for Christmas was wonderful, but again, sitting out for a long time...

So I'm thinking it's got to be a cake that looks fancy sliced, I would say indiv cakes, gah I love those, but that's a lotta cakes! Also, I'm no pro, but I've made 2 recipes of a cake and baked in 2 9x13 pans, then split into layers/iced to feed a crowd, but never this many peeps.

Some inspiration:

Six-Layer Dark Chocolate & Strawberry Buttercream Cake

Inside-Out Neapolitan Layer Cake

Meryl posted this link to Spectacular Layer Cake Recipes >>

http://www.finecooking.com/slideshows/layer-cake-recipes.aspx

 
I've made Frozen Chocolate Mousse several times. It's

very pretty topped with raspberries and because it's so rich you just cut small pieces. Can be made at least a week ahead. Posted by Meryl on this site - it's a Nick Malgieri
recipe.
This recipe serves at least 20.
Betty

 
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