Sunday, January 18, 2015

Crisis Averting Two-Layer Brownie Cake

What do you do when you look at the dessert you had planned - Lychee Panna Cotta - and you realize that it's not setting up firm and your dinner guests are arriving in less than two hours? Panic? For a second, yes. I did. Run to the store for a pre-made dessert? Not my style.

So I took a deep breath, opened my cupboards, and realized that I always have ingredients to make brownies. So, I split the brownie batter into two pans, found some chestnut paste to use in place of frosting, cut out a heart-snowflake, asked D to use his Hand-Dipped Candles, and dusted the whole thing with powdered sugar. Crisis averted! 

Do you have a go-to sweet that you can whip up in case of a dessert emergency?


  • 4 large eggs
  • 1 C organic granulated sugar
  • 1 C organic coconut sugar
  • 1 T raw honey
  • 1/2 C butter, melted
  • 1-1/4 C unsweetened cocoa powder
  • 1 t organic chocolate extract
  • 1 t coffee liqueur
  • 1/2 C white whole wheat flour
  • 1/2 t freshly ground salt
  • chestnut puree, for finishing
  • organic powdered sugar, for finishing

Preheat the oven to 300 degrees F. Butter two 8-inch round baking pans. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just moistened.

Pour the batter into prepared pans and bake for 35 to 40 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool.

To finish invert one cake onto a serving plate. Smear a layer or chestnut paste over the surface. Invert the second cake layer on top of the chestnut paste. Dust with powdered sugar. Serve in thin slices...this is very dense and very rich.

Tillykke med fødselsdagen, Ulla!

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