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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 20 |
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These little cakes are deceiving because despite how thin they are, they are still very rich and filling. Instead of crescent moons, you can also cut them into circles to celebrate the Harvest Moon. Ingredients:
3/4 cup butter, cubed |
6 ounces semisweet chocolate, chopped |
2 eggs |
3/4 cup sugar |
3/4 cup packed brown sugar |
1 teaspoon vanilla extract |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
6 tablespoons baking cocoa |
1/2 teaspoon salt |
topping: |
2 packages (8 ounces each) cream cheese, softened |
1/4 cup sugar |
1 tablespoon cornstarch |
1 egg |
1 teaspoon vanilla extract |
1/3 cup caramel ice cream topping |
Directions:
1. In a small saucepan, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat. Add chocolate; stir until smooth.
2. In a large bowl, combine the eggs, sugars and vanilla; whisk in chocolate mixture. Combine the flour, cocoa and salt; add to egg mixture and stir until smooth. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; spread batter evenly into prepared pan.
3. In a small bowl, beat the cream cheese, sugar and cornstarch until smooth; beat in egg and vanilla. Gently spread over chocolate layer. Drizzle caramel topping over cream cheese layer in vertical lines about 1 in. apart. Use a toothpick to draw right angles across the drizzled lines, about 1/2 in. apart.
4. Bake at 325° for 15-18 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack for 1 hour. Refrigerate for 1 hour before removing from pan. Discard waxed paper. Cut with a 3-in. x 1-in. crescent-shaped cookie cutter. Store in an airtight container in the refrigerator. Yield: 20 bars.
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