Very Intense Chocolate Slab with Kahlua Custard Sa

Lynnda Cloutier


Odd name for such a fantastic dessert. Call it whatever you want, it’s delicious. It's from Blanchard's Table.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • ·
    2 cups heavy cream
  • ·
    12 oz semisweet chocolate finely chopped, plus more for garnish
  • ·
    6 oz. bittersweet chocolate, finely chopped
  • ·
    1/4 tsp. almond extract
  • ·
    2 tsp. vanilla extract
  • ·
    5 tbsp. unsalted butter, cut into small pieces
  • ·
    kahlua custard sauce, recipe follows

How to Make Very Intense Chocolate Slab with Kahlua Custard Sa


  1. Cut a piece of parchment paper to line the bottom and long sides of a loaf pan. It should hang over sides by a few inches, as you’re going to use this as a sling to remove slab from pan.
  2. In a large pot, bring cream to a boil. Make sure to use a pot that’s large enough so cream doesn’t overflow. Remove from heat as soon as it boils. Whisk in both chocolates til completely melted. add almond, vanilla and butter and whisk til smooth.
  3. Pour mixture into prepared pan, but be careful to keep the paper in place. Chill in refrigerator for at least 6 hours or overnight (I love make ahead stuff, and this dessert is perfect for that).
    when slab is very firm, run a knife around ends to loosen and lift out by holding ends of paper. Slice into 3/4 inch “slabs” using a long thin knife. It will be easier to slice if you have a damp cloth or paper towel handy to wipe the blade clean in between slices.
  4. Put each slice on a dessert plate and pour Kahlua custard sauce around it to cover plate. Grate or shave some semisweet chocolate onto the sauce and serve.
  5. Kahlua Custard Sauce:
    1/2 cup whole milk
    1 cup heavy cram
    1/4 cup sugar
    3 large egg yolks, room temperature
    Pinch salt
    1 tsp. vanilla extract
    3 Tbsp. Kahlua

    Put milk and cream into large pan over medium heat. Bring to a boil. Remove from heat an whisk in about half of the sugar. In large bowl, mix remaining sugar, egg yolks and salt and set aside. Return cram mixture to stove over medium heat. When cram starts to simmer, reduce heat and add the yolk mixture. Whisk for 3 minutes or til thick enough to coat the back of a spoon. Add vanilla and Kahua and blend well. Pour through a strainer into shallow bowl and refrigerate til cold.
    Serves 8 to 10

Printable Recipe Card

About Very Intense Chocolate Slab with Kahlua Custard Sa

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American

Show 16 Comments & Reviews

17 Spring Dinner Ideas

17 Spring Dinner Ideas

It’s that weird time of year that one day you’re grilling in the sunshine and the next you’re cuddling up with some comfort food. These spring-inspired recipes have you covered no matter what Mother Nature throws at you. Full of fresh produce, chock-full of flavor, and ideal for the grill, these Spring dinner ideas will […]

17 Bright and Delicious Springtime Desserts

17 Bright and Delicious Springtime Desserts

Slowly, we’re coming out of our winter cocoons. So, put away the down jacket and swap it for an apron. It’s time to get into the kitchen and start baking. Filled with berries and bright flavors (hello lemon everything!), spring desserts light up our taste buds. In honor of spring’s arrival, here are 17 easy […]

Simple Glazed Ham Recipes

Simple Glazed Ham Recipes

Know how to up your baked ham game during the holidays? Glaze it! Glazes are made with simple ingredients and they add tons of flavor to baked ham. Just whisk a few ingredients together and baste the ham with it while it bakes. The glaze caramelizes on the ham and infuses its flavor into the […]