just dessert

Ever since we returned home from our cruise, Greg and I have been searching for a particular recipe. I think it was our second night in the dining room that the dessert menu read "Light Almond Espresso Cake". I don't care for coffee, so I passed on that one. Can't even tell you what I ordered instead, because once I got a taste of that Light Almond Espresso Cake, I didn't want anything else. Greg let me have ONE bite of his, and Leslie gave me a couple bites of hers. YUM. No coffee taste, no almond taste, just rich, gooey chocolate encased in crispy, chewy phyllo, with a side of vanilla ice cream and chocolate sauce. (Yes, my eyes rolled up inside my head after my first bite!)

We have Googled and searched and read endless recipe lists looking for something that just might be the world's best dessert. Tonight I believe I hit the nail on the head. It's called "Chocolate Peanut Butter Phyllo Purses". Obviously I left out the peanut butter, and I must say it was a very close approximation of what we had on the ship. I kept involuntarily going "mmmm" when I'd take a bite. Kitties wondered what was up. :o)

I'm posting the recipe here since I doubt I could find the link again. And the photo, well try not to lick your moniter!

Oh, and we ate this right before we watched "Biggest Loser". (Heehee.)

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Flourless chocolate brownies

9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

6 tablespoons (3/4 stick) unsalted butter

4 large eggs, separated

3/4 cup sugar

Chocolate ganache

1/4 cup whipping cream

1/4 teaspoon vanilla extract

4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup creamy peanut butter

4 teaspoons sugar

6 17x13-inch sheets frozen phyllo pastry, thawed

6 tablespoons (3/4 stick) unsalted butter, melted

Vanilla ice cream

For brownies: Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

For ganache: Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)

Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.

Makes 6 servings.

Bon Appétit

R.S.V.P.

March 2001

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