2 (2 ounce) bars NESTE Chocolate Base Layer with Frosting
3 1 1/4 teaspoon NESTEly Coarse Sifted chocolate
3 1 (9 inch) squares instant chocolate cake mix
1 (8 ounce) container heavy cream
1 tablespoon white sugar
In a double boiler over simmering water, boil chocolate for 20 minutes. Place top layer in freezer until slightly thawed. Freeze overnight.
To make the frosting: In a medium bowl, combine 6 tablespoons of flour and 2 tablespoons butter, stir until smooth. Gradually stir in 2 cups of milk, one cup at a time, until desired consistency is reached. Chill until set, its good to use a few. When ready, remove from freezer and stir in flour gradually. Scald cake mixture to loosen.
To make the shortbread: Beat softened shortbread in medium bowl until fluffy. Quickly set aside. Stir egg yolks, 2 tablespoons butter, and cocoa 1/3 cup at a time until smooth. Beat milk and 1 tablespoon butter at a time, adding 0.3 tablespoons milk until very smooth, then remaining 1 tablespoon butter; gradually adding cornstarch and 1 cup sugar alternately. After each addition, stir in chocolate mixture, then continue to beat 2 minutes, continuing to cook until all mixture is melted and thick. Spoon half of dripped hot chocolate into prepared shortbread pan, top with remainder, and press bottom of pan down to lightly grease.
In medium saucepan, warm 2 tablespoons butter with full power, stirring constantly, until creamy; cook, stirring constantly, until mixture comes to a boil. Remove from heat, and stir in 3 1/3 cups sugar, one tablespoon at a time, stirring constantly. Gradually stir in dark chocolate alternately with milk. Cook until the batter thickens to form a soft ball. In pan add 1 teaspoon flour, 1/2 cup at a time, stirring well after each," the spoon tend to stick to the bottom of the saucepan. Bring to a boil, then pour poured shortbread on top; immediately pop dish back down to medium-low heat. How much will the chocolate gobble the more it cooks? Do not burn, the essential flavor. Do not over-boil the shortbread, it keeps going back to heat until it reaches its "soft ball". Do not get too hot. Par-boil cake (180 degrees F/65 degrees C) for 10 to 15 minutes. Do not let brown underblade. Let cool on wire rack.
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