Marc's Chocolate Combustion
Jan 2, 2012 - I saw my friends Ann and Marc last night. Ann has designed this site of mine, and as you can see she is a graphics genius. Her husband, Marc Verhagan really let his prowess for food loose in creating his Chocolate Combustion. He came up with the recipe as a young adult living in the Netherlands. His sister Hedwig says he was always bringing home "strange" recipes, and this one he rehabilitated. Now, 3 decades later, living in MA, 8 of us agreed last night that it was the talk of the party. Highly decadent, somewhere between the best chocolate buttercream you've eaten and brownie batter, with Rice Krispies. It is down and dirty in its preparation, the ingredients seem random, even a little dangerous (raw egg is ingested, so i recommend good quality eggs). So here it is converted from grams to cups. More or less.
Makes enough to serve 10 people after dinner
2 sticks butter (not one but 2, hence the buttercream effect)
7/8 cup -Dutch process is not important, but don't buy Hershey's or other low quality cocoa
3/4 cup brown sugar (Marc swears by Dutch brown sugar, but recommends adding a thimble of molasses to brown sugar to approximate it)
2 eggs, beaten, use farm fresh eggs
one small package of English biscuits (crackers wth a bit of sugar in them)
Melt the butter and pour this over the cocoa and sugar and stir well. Add the eggs and stir well. Add a pinch of salt. Add the biscuits and kind of break them up with a wooden spoon. Pour into 2 loaf pans and chill overnight. You can line the pan with parchment paper to dislodge it more easily. Cut into random chunks and serve!