1 cup semisweet chocolate, chopped
1 cup white sugar
2 eggs
1 (12 ounce) container frozen whipped topping, thawed (optional)
1 cup quick-cooking yogurt (optional)
1 (8 ounce) can frozen buttermilk biscuit mix
2 (9 inch) prepared chocolate French cut-outs
Preheat oven to 450 degrees F (225 degrees C). In small saucepan, combine chocolate, 1/2 cup sugar and eggs. Cook over low heat, stirring occasionally, until mixture comes to 163-170 degrees F (80 shades), then remove from heat.
In a large bowl, whip together medium/soft cream, buttermilk, and yogurt mixture. Return custard to heat and pour over cream layer; stir well. Bake in preheated oven for 375 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool and store in refrigerator.
To Make Punch: In a medium bowl, combine buttermilk, softened cream cheese, instant milk and milk. Beat until stiff peaks; add 1 cup acid. Milk Topping: Cool. Frost cake with top and sides of cake decorated with whipped topping; drizzle ice cream filling over cake.
This is a VERY good dessert - it was a huge hit at our Christmas party! I didn't have pecans and I substituted—I used walnuts. I didn't of course have grapes. I was bold enough to substitute cranberry-Mint chocolate-Hazelnut cream cheese; that was the winning combo. Oh, and I forgot to mention that 3 cups of pecans would have increased the pudding-making time by an additional 3-4 hours.
It was ok. It may have been a little bit runnier than I like my desserts to be, even with the sweetness of the sugar. Also, I made the crust thinner (like I did in the bread rating) and it formed a little more easily.
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