Layered Chocolate Confections
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Chopped salted pecans||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate||2 Ounce, melted and slightly cooled (2 Squares)|
Chocolate Layer: Melt the butter and chocolate together; set aside to cool.
Beat eggs, sugar, and extract until thick and piled softly.
Add cooled chocolate mixture and beat until blended.
Stir in flour, then pecans.
Turn into a greased 11x7x 1 1/2-inch baking pan and spread evenly.
Bake at 350Â°F about 25 minutes.
Cool in pan on wire rack.
Cream Layer: Combine cream, butter, and sugar in a heavy saucepan.
Cook, stirring occasionally, over low heat until mixture reaches 236Â°F (soft-ball stage,).
Remove from heat; cool, undisturbed, to 110Â°F or just cool enough to hold pan on palm of hand.
Turn into small bowl, add brandy, and beat until mixture is smooth and creamy.
Spread on cooled chocolate layer.
Chill slightly until top is firm to the touch.
Spread melted chocolate over creamy layer.
Cut into 1-inch squares.
Place in bonbon cups to serve or pack in a gift box.