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Chocolate Parfait


This Chocolate Parfait dessert tastes like a molten chocolate cake, but with much less work. The inspiration for this dessert is from Glatt a la Carte in Brooklyn, NY. It can easily be made ahead and will wow your guests with its gloriously rich, chocolatey flavor.

  • Duration
  • Prep Time
  • 8Servings


  • Butter pecan ice cream

Basic Brownie:

  • 1 cup melted margarine, coconut oil or butter (2 sticks)
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1 cup flour

Chocolate Sauce:

  • 1 cup heavy cream (or pareve non-dairy creamer)
  • 1 1/2 cups semi sweet or bittersweet chocolate
  • 1/4 cup corn syrup

Glazed Pecans:

  • 2 cups pecans
  • 1 cup sugar
  • 1/2 cup honey


Basic Brownie:

1. Combine melted margarine with sugar, eggs and vanilla extract.

2. Add the cocoa powder and flour.

3. Mix to combine.  Pour into a greased 9x13 inch pan.

4. For the parfait, bake for fifteen to twenty minutes at 350°F until the outer edges are cooked, but the inside is runny. For a fully baked brownie, bake for about 25 to 30 minutes so center is still runny but edges have some crispness to it.

Chocolate Sauce:

1. Bring heavy cream to a simmer or heat in microwave.

2. Add the dark chocolate and stir to combine.

3. Add the corn syrup.

4. Set aside in covered container until ready to use.

5. Reheat before drizzling on parfait.

Glazed Pecans:

1. Place sugar in a nonstick pan on medium heat. Once sugar liquefies, add honey, and combine for one minute.

2. Add pecans and stir with the sugar-honey mixture until fully coated.

3. Pour pecans onto large tray covered with parchment paper.

4. Let cool and store in airtight container until ready to use.


1. Scoop a chunk of prepared brownie, and place in bottom of a dessert glass.

2. Top with a scoop of ice cream.

3. Drizzle with chocolate sauce.

4. Top with chopped glazed pecans.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now

Bitayavon, Fall 2012 Magazine