Project Dessert

Price to make: $7.05

Yield: 9” Round Cake

Time: Prep – 12 minutes, Cook – 32 minutes

4oz margarine

7oz chocolate (from high quality bars)

7 eggs, separated

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp wine

• Melt together margarine and chocolate over a low flame until melted.
• Beat egg whites with 1/4 cup sugar until stiff.
• In another bowl beat egg yolks 1/2 cup sugar until thick.
• Add vanilla extract and wine to chocolate mixture and combine with egg yolk mixture.
• Fold into egg white mixture.
• Pour half of batter into 9” round pan and bake at 350 for 32 minutes.
• When cake is cool, pour rest of batter on top and freeze.

Tips: When beating egg whites in order for it to get stiff you have to make sure the whites are room temperature and are not cold at all, also no yellow can be in the whites not even a tiny drop. This cake tasted really good but the thing is when you take it out of the freezer and put it in the refrigerator it starts to melt and become a little soupy but as I said the taste is awesome.

Price to make: $10.40

Yield: 9x13 pan

Time: Prep – 25 minutes, Cook – 55 minutes

1/2 cup margarine

12oz chocolate chips

2 cups sugar

1 1/2 cups flour

2 tsp vanilla sugar

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1/2 cup chopped pecans

• Melt together margarine and chocolate chips.
• Combine with rest of ingredients except pecans.
• When batter is smooth, fold in pecans.
• Spread into greased 9'”x13” pan.

Mousse Topping:

3/4 whip topping

6oz chocolate chips

3 eggs

1 1/2 tsp vanilla sugar

1/2 cup sugar

1/4 tsp salt

1 cup chopped pecans

• Melt chocolate chips with whip topping.
• Allow to cool slightly.
• Mix all other ingredients except pecans in bowl and beat until foamy, then stir in chocolate mixture.
• Pour mousse topping over brownie batter, and then sprinkle with pecans.
• Bake at 350 for 55 minutes.
• Allow to cool slightly before cutting.

Tips: These brownies are the most fudgy things I have ever tasted and are just great. Brownie batter will be dry and you will have to use your hand or a spatula to spread it in the pan.

Price to make: $14.24

Yield: Trifle Bowl

Time: Prep – 22 minutes, Cook – 35 minutes

1 box Duncan Hines brownie mix

• Follow box directions and bake in two 9 inch round pans.

1 1/2 cups marshmallow fluff

2 1/2 bars Rosemarie chocolate

1/2 cup coffee whitener

8oz whip topping

• Mix together first three ingredients.
• In another bowl, whip up the whip topping.
• In a trifle bowl, place one layer of brownie cake, followed by a layer of the mousse and then a layer of whipped topping.
• Then repeat: brownie cake, mousse and topping.
• Refrigerate.

Tips: To make the mousse, break up the chocolate and place in a pot with a low flame. Once melted add coffee whitener and then marshmallow fluff. Keep mixing until a smooth consistency. Cool off before pouring into the trifle bowl or it will melt the whipped topping.

Next: Brownies (1)