This is just plain old naughty but……………….
oh so…………….. nice! If you’re watching your girlish (or boyish) figure you might want to tuck this recipe away and leave this blog post right now (come back on Monday for a fresh and delicious Pan-Seared Portobello Spinach Salad with Fresh Basil and Peanut-Ginger Dressing) but if you’re in the mood for a fabulous, chocolatey, over-the-top-yummy dessert you’ve come to the right place!!
I decide to make a fun dessert with this newly discovered loot for my son and his wife, who just today moved to our area from another state. (Wooooohooooo x 2!) After all, everyone needs a bit of indulgence and TLC after a hard day of lifting, organizing, unpacking, etc. I made a chocolate shortbread crust, filled it with a simple chocolate-chess filling which I baked and cooled. I didn’t want the yummy Toblerone bars to melt so I roughly chopped them and used them in a fluffy uncooked milk chocolate-cream topping. The recipe is quite simple, but requires just a bit of planning ahead as several of the components need time to cool in between.
If you want to make your family and/or friends feel quite special, whip up this yummy dessert and surprise them. Expect rave reviews………… oh, and you might just want to stock up on Toblerones; this just might become one of your most requested recipes!!
FOR THE CRUST:
½ cup cocoa powder
1 ½ cups all purpose flour
½ teaspoon salt
1 ¼ sticks butter , (or 10 tablespoons)
¾ cup powdered sugar
2 from large eggs egg yolk, beaten
1 teaspoon vanilla extract
1 ½ sticks butter
2 squares unsweetened baking chocolate
1 ½ cups sugar
½ teaspoon salt
1 teaspoon vanilla
2 cups heavy cream
6 ounces milk chocolate , bar or chips
5-6 ounces Toblerone milk chocolate bar*
2. FOR THE CRUST, preheat oven to 350˚F. Combine flour, cocoa powder and salt. Set aside. Place butter and sugar in the bowl of an electric mixer. Beat well until light and fluffy. Add egg yolks and vanilla and mix until incorporated. Add flour/cocoa mixture and mix just until combined. Transfer dough to a tart pan with a removable bottom and press evenly into bottom and up the sides of pan.* Place in refrigerator for 30 minutes then bake in preheated oven for 10 minutes. Remove from oven and let cool while making filling.
*I like to have a small amount of flour on a plate, I dip my fingers in the flour frequently to keep the dough from sticking to my fingers as I press it into the pan.
3. FOR THE FILLING, place butter and chocolate in a medium size microwave-safe bowl. Cover bowl with a paper towel to prevent spattering. Melt on high for 1 minute, stir and return to microwave for another 30 seconds, stir again. Repeat if needed until chocolate is melted, usually takes about 2 minutes, total. Let cool for 5 minutes.
Add sugar and mix well with a wooden spoon or a whisk. Add eggs, salt and vanilla and mix well to combine all ingredients. Pour into crust shell and bake at 350˚F for about 30-35 minutes, or until filling is set and no is no longer wobbly. Cool completely before topping.