Chocolate Orgasm Recipes

BARB SCHALLER'S FAMOUS ORGASMIC CHOCOLATE BROWNIES

Steps:

• Move oven rack to center and preheat oven to 350 degrees F. Line a 9x13" metal baking pan with parchment paper. In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk. Mix in vanilla and almond. Stir in nuts, if using them. Combine cake flour, baking powder, and salt and fold into chocolate. Spread batter in 9x13" pan lined with baking parchment and bake in preheated oven at 350 degrees F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter. Cool pan on wire rack for 15 minutes before removing (if you wish) brownies from pan. cook's notes Please, keep the moaning down; it annoys the neighbors. I use the baking parchment so the whole can be removed from the pan for easy transport to a lucky recipient. May want to support the bottom with cardboard if you do that. First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter, and cake flour. If you do not, don't complain to me about it.

CHOCOLATE ORGASM

Steps:

• Mix and stir.
• Serve.

ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS

Steps:

• Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
• Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
• Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
• Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
• Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
• Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
• Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
• For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
• The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
• Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
• Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

CHOCOLATE ORGASM

Steps:

• Preheat oven to 400 degrees F.
• Have rack in bottom third of oven.
• Generously butter a springform pan.
• Beat butter with sugar for about 4-5 minutes with electric mixer.
• Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
• Pour into springform pan.
• Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
• Remove and let stand about 10-15 minutes before serving.
• I cut into this with a serrated spatula.
• It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
• I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
• I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!