Prep 45 mins
Cook 30 mins
This is a very elegant dessert which I was served for my 65th birthday and I have been looking for a recipe for "it" since. Well, I think I have found it on the Godiva web site, yes, I know too many chocolate recipes but what can I say, I am addicted! It was served with butter-pecan ice cream, as well, I was only able to eat about 4 bites! Didn't allow for cooling and chilling time which is from 8 hours to overnight.
- 1 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 large eggs, at room temperature
- 1 1⁄4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2⁄3 cup all-purpose flour
- 1 pinch salt
- 4 (1 1/2 ounce) Godiva dark chocolate bars
- 1 1⁄4 cups chopped pecans, toasted
- 6 large eggs, at room temperature
- 1 cup granulated sugar
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 3⁄4 cup unsweetened alkalized cocoa powder (any kind, Hershey's, Nestle's etc.)
- 3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
- whipped cream
- toasted chopped pecans (optional)
- Preheat oven to 350°F.
- Line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
- Lightly butter bottom and sides of foil-lined pan.
- Place 1 bar chocolate and butter in small microwave-safe bowl.
- Microwave on medium(50% power) for 1 minute.
- Stir, microwave 30 seconds more or until chocolate is softened.
- Stir until smooth and let cool.
- Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
- Add cooled chocolate, vanilla, flour and salt and stir until just combined.
- Stir in chopped chocolate and pecans.
- Spread batter into prepared pan.
- Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
- Cool in pan on wire rack.
- TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
- Whip eeg yolks and sugar in bowl until pale-colored.
- Heat milk in a medium heavy saucepan to a boil.
- Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
- Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
- It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
- DO NOT BOIL.
- Remove from heat.
- Whisk in vanilla, cocoa powder and chocolate chunks until blended.
- Strain mixture into medium stainless steel bowl.
- Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
- Divide brownie into 2 rectangles.
- Cut 1 rectangle into 1/2" pieces.
- Chop remaining half into small crumbs and place in airtight container.
- Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
- Top with 1/2" brownie pieces.
- Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
- Cover with foil for at least 8 hours or overnight.
- Scoop pudding into 6 large glass goblets.
- Sprinkle with reserved brownie crumbs.
- Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.