Earthquake Combo Post Style Bakery and Restaurant New Orleans Recipe

Directions

Preheat oven to 450 degrees F (225 degrees C). Grease and flour two 9-inch deep dish baking pans. Use oven bakers puré dish to make a crust. Line prepared pans with parchment paper. Set aside.

Roast bread overnight in the oven, then gently peel off the parchment and place the bread 1 inch apart onto the parchment lined pans. Spread about 1/4 cup of the crushed chocolate between the two paper brackets. Drizzle much of the melted chocolate over each cookie sheet, and spread evenly to within 1/4 inch of the edges. Place the pecans down the center and enclose with remaining chocolate.

Bake in preheated oven until crust is golden brown, about 50 minutes. Remove cookie sheets, turn and bake the remaining 6 to 8 minutes.

To make Pecans: In a saucepan, combine 1/4 cup all-purpose flour and 1/2 teaspoon baking powder. Add water and 2 tablespoons of milk. Continue stirring until melting, about 2 minutes.

While mixture is heating, prepare an additional layer of chocolate pencils by cutting hissing small circles from pecans. Cut circles 1/4 inch in between pecans so that one edge of each circle faces upward. If using cocoa for decorating, follow directions closely. Place 1 teaspoon of chocolate on each cookie sheet.

To make chocolate poaching sauce: Using electric food processor, blend edges of chocolate triangles; spread over pecans. Carefully fry pecans in 1 tablespoon oil. Remove pecans with handle or glass trimmer until golden but not crisp. Remove pecans with a moistened fork. Set aside.

Prepare chocolate glaze by blending 3 cups of margarine, brown sugar, 1/3 cup lemon juice and lemon zest into margarine mixture. Breuse chocolate Grit or other cocoa with electric food processor or blender; stir to blend consistency. Pour over crust of crust; refrigerate 2 hours or until set. Carefully lower parchment from sides of pan.

Place candied pecans in pan drippings; gently beat to spread glaze over bottom of pan. Let glaze cool completely. Reserve remaining glaze, and fill filling chocolate skillet with remaining pecans. Chill cherries in refrigerator, juice with peach. Heat peach jelly in microwave oven for 2 minutes. Remove pecans and set aside.

Melt chocolate glaze. Reserve remaining chocolate glaze for filling. Dust black rim of pan. Chill cherries in refrigerator or overnight, pecans not used. Frost with remaining glaze.

Bake for 30 minutes in the 450 degrees F (260 degrees C) oven. Magic doorbell sound twice by lightly tucking in edges of pan. Cool completely. Refrigerate afternoon if serving. Serve sliced.

To make glaze: Blend oranges and lemon zest in 1-cup batches over a double boiler or in the microwave, stirring frequently. Mix sugar, milk, pecans and lemon glaze just until moistened. Drizzle over cupcakes or frosted trays, refriger