Wednesday, May 19, 2010
Chocolate Tower from Sandra Day O'Connor luncheon
The Executive Board for 2010-2011 was welcomed at the Recognition Luncheon by past President Jeannine Moyle. President Elect is Sharron McKinney. Outgoing President Ruth Ann Hogan introduced next years President Pat Faur.
Everyone enjoyed the exceptional chocolate dessert. We did not get the recipe but look at all those layers. Yummm.
Tastes & Treasures cookbook has some wonderful chocolate indulgences.
This recipe for Chocolate Sherry Cream Bars is very similar but only 3 layers not 5 layers. I am tempted to try it and create another 2 layers. Any suggestions?
Chocolate Sherry Cream Bars page 153 Tastes & Treasures cookbook
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup (4 ounces) semisweet chocolate chips
1 cup (2 sticks) butter
2 cups sugar
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/2 cup (1 stick) butter, softened
1/4 cup sherry
1 cup walnuts, chopped
2 cups (12 ounces) semisweet chocolate chips
6 tablespoons water
1/2 cup (1 stick) butter
For the crust, preheat the oven to 325 degrees. Sift the flour and salt together. Combine the chocolate chips and butter in a microwave-safe bowl. Microwave until blended and stir. Cool slightly. Beat the eggs in a mixing bowl until pale yellow. Add the sugar gradually, beating constantly until blended. Stir in the vanilla. Combine the chocolate mixture, flour mixture and egg mixture in a mising bowl and beat for 1 minute. Pour into a greased and lightly floured 10 X 14 inch baking pan or 11 X 17 inch baking pan for thinner bars and bake for 25 minutes. Let stand until cool.
For the filling, beat the confectioners' sugar and butter in a mixing bowl until creamy. Add the cream and sherry gradually, beating constantly until light and fluffy. Stir in the walnuts. Spread the filling over the baked layer and chill in the refrigerator.
For the topping, combine the chocolate chips, water and butter in a microwave safe bowl and microwave until blended, stirring occasionally. Spread the topping over the chilled layers. Let stand until set and cut into bars.
Makes 3-4 dozen bars