Sunday, March 27, 2011
Cake Batter Chocolate Bark
I know what you're thinking: Anything with five bars of Lindt chocolate can't be bad. Guess what?
I made cake batter chocolate bark for my coworkers to celebrate (mourn?) the end of spring break. They were a big hit. Rich, creamy, and indulgent.
From How Sweet It Is
6 ounces high quality dark chocolate (I used Lindt 50%)
12 ounces high quality white chocolate (I used Lindt)
1 tablespoon yellow cake mix
Sprinkles of your choice
1. Melt dark chocolate in a double boiler. Line a baking sheet with parchment paper and pour chocolate on. Smooth to desired thickness with a spatula. Place in the freezer for 20 minutes to harden.
2. Melt white chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Decorate with sprinkles. Place in freezer for 20 minutes.
3. Once bark is set, break into chunks. Keep refrigerated.
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