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Brownie mocha stacks!
The perfect treat for cookie connoisseurs. The perfect cake texture and rich filling will please even the most discerning taste buds.

Ingredients
  • -CAKE-
  • ¾ cup flour
  • 3 eggs
  • 3.5 oz. dairy/parve chocolate bar
  • 2 Tbsp. cocoa
  • 1 tsp. coffee
  • ¼ tsp. salt
  • 1 ½ sticks Mehadrin Butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp. vanilla extract
  • 16 oz. Mehadrin Mocha Fudge Ice Cream, slightly thawed
  • -CREAM-
  • ½ cup Mehadrin Plain Greek Yogurt
  • 8 oz. unwhipped J&J Cream Cheese
  • ¾ cup confectioners sugar
  • 1 tsp. coffee
Brownie mocha stacks!
The perfect treat for cookie connoisseurs. The perfect cake texture and rich filling will please even the most discerning taste buds.

Instructions

In a bowl combine flour, cocoa, and salt. Set
aside. Preheat oven to 375oF.
Melt butter and chocolate in a medium
saucepan. Remove from heat and add coffee,
sugar, brown sugar and vanilla extract. Add
eggs and mix well.
Add the dry ingredients to the wet mixture and
stir until well combined. Line 2 7x9 inch pans
with parchment paper. Divide the batter evenly
and place a piece of parchment paper over it.
Bake for 15 minutes. Let the cakes cool.
Spread a layer of ice cream above one of the
cakes (approximately ½ inch thick) and top
with the other sheet of cake. Freeze.
For the cream, combine yogurt, cream cheese
and confectioners sugar in a bowl. Dilute
coffee in the minimum amount of water
possible and add to the cream. Refrigerate.
Remove cake from the freezer and use a
stacker to cut them into round individuals.
To create chocolate butterflies, trace a butterfly
on a piece of wax paper with a thin marker.
Turn your wax paper over and fold it with
the crease in the center of the butterfly. Melt
chocolate and trace the butterfly with a piping
bag on a flat surface. The lines should be thick
enough so they don’t fall apart once dry. Open
a thick book approximately to the center, and
transfer the butterfly to the fold of the book.
Refrigerate until hardened.
Serve: Place a dollop of cream above the
stacks, drizzle with chocolate/caramel, sprinkle
some nuts and top with a chocolate butterfly.
Note: Create cake balls with the remaining
cake/ice cream. Use a masher to soften and
then add eight ounces J&J cream cheese.
Freeze overnight. Using a mini scoop (or slightly
wet hands), form balls and freeze. Cover with
melted chocolate and topping of your desire.

 

Ingredients
  • -CAKE-
  • ¾ cup flour
  • 3 eggs
  • 3.5 oz. dairy/parve chocolate bar
  • 2 Tbsp. cocoa
  • 1 tsp. coffee
  • ¼ tsp. salt
  • 1 ½ sticks Mehadrin Butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp. vanilla extract
  • 16 oz. Mehadrin Mocha Fudge Ice Cream, slightly thawed
  • -CREAM-
  • ½ cup Mehadrin Plain Greek Yogurt
  • 8 oz. unwhipped J&J Cream Cheese
  • ¾ cup confectioners sugar
  • 1 tsp. coffee
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