There really aren’t too many people who can resist goodies during the holidays. I know that the cake is the first treat that I gravitate towards when I’m scoping out the dessert table. There are so many times that I want to just pig out on both pie and cake, especially when they are of the chocolate variety but I feel guilty having both!
I am so glad you shared this recipe with us, Serena!
Instructions
take frozen puff pastry out and open both sheets onto a floured board let thaw while you make chocolate custard
Custard:
In heavy bottomed Dutch Kettle Put
3-4 cups milk with 1 stick of butter.
In another bowl put
2 c sugar
2/3 cup cocoa ( mix cocoa well with sugar before adding anything else)
8-10 eggs Separated, Use only yellow of egg with sugar mixture
add 3-4 tbsp cornstarch mixed well with water in a cup with fork..
then add add eggs yolks and 2 tbsp vanilla to sugar mixture.. .. use blender.
BRING MILK AND BUTTER TO A BOIL….
Pour sugar mix into kettle when milk and butter comes to a boil,
STIRRING CONSTANTLY.. turn down heat… at this point you CAN if you have them throw in a handful of Milk Chocolate chips to make it richer but only if you have them.. not needed …..
stir until thick (if not thick enough you may add a Tbsp or so more cornstarch mixed with tad water in cup to thicken, pour slowly as you stir you don’t want to make it too thick)
add a dash of salt….
Take off heat once pudding is thick
Roll out the first pastry to fit 9×13 …
spray your 9×13 pan with bakers joy and put the pastry in the bottom of pan and using fingers shape along sides
pour in half of the chocolate custard, use rubber spatula to smooth it evenly.
Roll out other pastry and place on top of custard layer
again you fix edges with hands and put remaining custard in
put in 400 degree oven and bake for 17 minutes
Now it is good just as it is after you chill it but if you want to go a step further take a single package of dream whip, and one single package of cream of coconut instant pudding and mix together with two cups of cold milk.
when thick spread over top of chocolate custard
and put into fridge to set up immediately, set on wood block not directly on glass in fridge as the bottom is hot from custard.
Chill about 2 hours and garnish with chocolate shavings
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with ice cream or whipped topping.
Thank you Cooking With Serena for this great recipe.
