Serves 8 – 10
According to my husband, there is no dessert better than anything with chocolate and raspberry mixed together. This one will not disappoint anyone.
1 Brownie Cake, recipe follows, or any brownie or leftover chocolate cake
3 cups pareve whipping cream
3 tablespoons instant vanilla pudding mix (pareve)
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided, and melted
3 medium bananas, thinly sliced, divided
Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.
Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.
In a large trifle bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.
1 cup (2 sticks) plus 2 tablespoons margarine
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2-1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
Preheat the oven to 350 degrees. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.
In a double boiler, or a microwave set on low power, melt the margarine and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.
Pour the batter into the prepared pan. Bake until the brownies are slightly set (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.