Cakes

Dessert Burger in Disguise

A Towering “Poutine Burger”

Dessert Burger

We’re having a dinner party, so what better time and excuse to make several desserts and then construct it all together?

And the guests thought they were coming for dinner…

The Poutine Burger is comprised of:

  • Chocolate Brownies for Burger Paddies
  • Vanilla Bean Cake for the Bun
  • Rice Krispies for Lettuce
  • Marshmallow for Cheese
  • Toffee Blondies for Fries
  • Salted Caramel Sauce for Gravy Sauce

Dessert Burger Close Up

Ingredients:

For Chocolate Brownies:

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup of Ghirardelli Chocolate Chips (60% Cocoa)
  • 5 large eggs
  • 1 1/4 cups dark brown sugar
  • 1 cup granulated white sugar
  • 2 teaspoons vanilla extract

For Vanilla Bean Cake:

  • 2 sticks unsalted butter at room temperature
  • 1 3/4 cups granulated white sugar
  • 4 large eggs at room temperature
  • 1 cup whole milk at room temperature
  • 1 1/2 tablespoon pure vanilla extract
  • 1 vanilla bean (scrape seeds out)
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For Toffee Blondies:

  • 1 stick unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup toffee bits (see next recipe below)

For Toffee Bits:

  • 1 stick and 6 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

For Rice Krispies:

  • 1 tablespoon unsalted butter
  • 1 cup marshmallows
  • 1/2 cup Rice Krispie cereal
  • Few drops of green food coloring

Dessert Burger Top View

Directions:

For Chocolate Brownies:

  • Preheat oven to 350F degrees.
  • Butter 9 x 13 inch baking pan.
  • In a small bowl, combine the flour, baking powder and salt together.
  • Use double boiler, or a heat proof bowl over a heavy saucepan with simmering water, stir the butter and chocolate chips together until a smooth mixture. Then set aside.
  • With paddle attachment on the mixer, beat together on medium speed the sugar, eggs and vanilla extract.
    • Before mixing eggs, whisk them together in separate bowl.
  •  Stir in warm chocolate mixture and once fully combined, stir in flour mixture.
  • Pour batter into pan and bake for approximately 35-40 minutes (test with toothpick into the center and when it comes out with moist crumbs attached it is ready to come out).
  • Allow pan to cool for 20 minutes before removing the brownie from the pan.

For Vanilla Bean Cake:

  • Preheat oven to 350F degrees.
  • Line 9 x 13 inch baking pan with parchment paper.
  • In a medium bowl, sift cake flour, baking powder and salt and set aside.
  • In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds and set aside.
  • With paddle attachment on standing mixer, cream the butter and sugar together until light and fluffy, which should take about 4-5 minutes on medium setting on the mixer.
  • Decrease the mixer speed to low and slowly add eggs one at a time (beat each egg in a small bowl with a fork or whisk before adding to the mixture) and allow each egg to fully incorporate before adding the next egg.
  • Once eggs are fully incorporated, add one-third of the flour mixture and alternatively add the milk mixture. Alternate between the two in three batches – starting with and ending with flour mixture.
  • Once fully combined, use spatula to scrape the sides and ensure all flour is mixed in well.
  • Pour batter into the lined baking pan and bake for 35-40 minutes (test with toothpick into the center and should come out almost clean, which means that it is ready to be taken out).
  • Allow pan to cool for 20 minutes on cooling rack and then flip the cake over on the cooling rack. Remove the parchment paper and allow the cake to fully cool on the rack.
  • Once the cake is cooled, you can wrap in plastic wrap to store overnight until you would like to use or frost (Hint: it is easiest to frost a cake if you place it in the freezer wrapped – it keeps the crumbs in tact while you frost).

For Toffee Blondies:

  • Preheat oven to 350F degrees.
  • Line a 9-inch round pan with parchment paper.
  • In a small bowl, whisk the flour and salt together.
  • With paddle attachment in mixer, beat together the melted butter and brown sugar on medium-high speed until smooth.
  • Whisk egg in a small bowl and then incorporate into the butter and sugar mixture.
  • Add vanilla.
  • With the mixer on low speed, slowly add the flour and salt into the butter and sugar mixture until the flour is just combined.
  • Stir in toffee bits and pour batter into pan.
  • Bake for 25-30 minutes (test with toothpick into the center and when it comes out with moist crumbs attached it is ready to come out).
  • Cool completely on cooling rack.

For Toffee Bits:

  • Butter a cookie sheet.
  • In a heavy saucepan, heat butter, sugar and water on medium-high heat.
  • Constantly stir with wooden or heat-proof spoon until candy thermometer reaches 300F to 310F degrees.
  • Remove from heat and add vanilla and salt.
  • Pour onto cookie sheet and spread thin. Allow the toffee to cool down and to expedite the cool down, place in freezer for 5 minutes (the toffee will become more brittle, making it easier to chop into bits or place into food processor).
  • Alternative option to the toffee is to make it into a toffee bar and add chopped nuts and top with chocolate.
    • To add nuts to the toffee, before adding the vanilla and salt to the toffee, stir 1/2 cup of chopped nuts to the hot toffee and then add the vanilla and salt.
    • Spread the toffee on the cookie sheet and allow the toffee to cool for a few minutes and then top with 1 cup to 1 six-ounce bag of chocolate chips, then place in freezer so the hot toffee does not melt the chocolate chips.

For Rice Krispies:

  • On medium-low heat in medium saucepan, melt the butter and then add marshmallows.
  • Once marshmallows are melted, add a few drops of green food coloring until desired “lettuce” color.
  • Stir in Rice Krispie cereal.
  • Once fully incorporated, flatten the rice krispie on a pan or plate as much as possible with a wooden spoon.
  • Place in freezer for 5-10 minutes for the treat to cool.

Dessert Burger in Progress

Assembling the Components:

  • Use a 3-inch circle cutter to cut out a circle from the vanilla bean cake.
    • Use a knife to round the edges of the cut out and then slice the cake to reduce the thickness in half.
    • Place the completed bun on the serving place.
  • Take the rice krispie and flatten the rice krispie as much as possible and break off pieces to shape the piece into two pieces of lettuce.
    • Place one rice krispie lettuce on top of the vanilla bean cake bun.
  • Use the 3-inch circle cutter to cut out two circular brownies and use a knife a shave around the brownie edges and shape the brownie patty so it is smaller in circumference compared to the vanilla bean bun.
  • For the marshmallow cheese, place 5 large roaster marshmallows and half tablespoon of butter into a microwave safe bowl.
    • Microwave the marshmallows and butter for 15 seconds (the marshmallow will puff up).
    • Take two spoons to stir the marshmallow and butter and then scoop out some marshmallow and spread onto the brownie patty.
  • Repeat the steps with rice krispie lettuce, brownie patty and marshmallow cheese (the marshmallow may need to be reheated in the microwave for another 10-15 seconds).
  • Take the Toffee Blondie and use a knife to cut 1.5cm thick strips of the Blondie fries.
    • The crust around the pan make for perfect ends of the Blondie fries.
    • Tower the Blondie fries on top of the burger.
  • Drizzle desired amount of salted caramel on top for the gravy sauce (for salted caramel recipe – see separate recipe in link) and ready to be served!

Enjoy your Poutine Dessert Burger!!

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