Could you put this Hot Fudge Pie filling in a nut crust? Or cook it without a crust?

David Lebovitz’s GF Brownies are delicious <link

That looks interesting. A pistacchio crust might be nice. Is it supposed to be served hot?

I will eat it any way it is served - warm, chilled, room temp, or anything in between. But it is best warm-ish with vanilla ice cream

I have a recipe for a nut crust from Epicurious. IIRC it is for Passover. It uses a matzo cake. I never have matzo cakes on hand. For my GF friends, I have made it with GF cookies; GF waffles; any sort of GF baked goods.

Pots de creme, Chocolate Mousse and French Chocolate Pie with a different crust.

Without flour: Chocolate Cheese Cake. Chocolate pudding pie...your choice of crust.

Bars could be a good option for a group of 20, such as chocolate cheesecake bars. You might check Sally’s Baking Addiction or King Arthur for ideas. Ina G has a good recipe for a chocolate tart. Just thinking it might be do-able if pie form is an option…or maybe even tweaked to make bars.

Thank-you all for the suggestions! I have to be more alert to imagine them, but they sound good.

Bbstx, thanks for the nut crust recipe. It's similar to mine. So, if you have a recipe like this that calls for matzah cake meal, it's just very fine powdered matzah. You can put regular matzah meal or just a few pieces of matzah through the food processor until it's like flour. It makes for a nicer crumb that way, Or you can substitute gluten free flour if it isn't for Passover.

Lisaam, it's obvious that's a well-loved recipe (i.e., the spots). :)

I've been reading all your suggestions and recipes, and was side tracked by Sally's blueberry lemon bars, and kind of swooning over the Liebovitz brownies. and wondering what layering them with cheesecake would be like, and the non-pavlovaness of the meringue stack... And thinking about nut free versions as well for H--, who is allergic, and as I started to write this, with all of your great suggestions I've learned a bunch about non-cake chocolate desserts. Your guidance has been invaluable. I just kept bumping up against certain feasibility issues. I finally remembered that I wanted to use up eggs. :) Which many of these recipes do (and while the ubiquitous flourless chocolate cake is basically a soufflé it's not what I want to make).

I'll need to contemplate some more...Thanks a bunch for setting me on the right path.

Posted but did not show up?

I like to top with whipped cream also.

Very simple recipe for chocolate flapjacks. https://share.google/3RXR7BxmU8XkfDruM

Stork is a margarine brand. Golden syrup is a cane sugar syrup. You could probably use maple syrup or a mixture of corn syrup, honey and/or molasses

But no eggs.

How about this super easy and delectable(IMPE) blender chocolate mousse - flavouring can be varied...

INGREDIENTS:

* 1 cup Chocolate chips

* 1 egg, room temperature

* 1 teaspoon Vanilla

* 1 cup Heavy cream

* Whipped cream

PREPARATION:

Place chocolate chips, egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.

Pour into dessert dishes, cover with plastic wrap, and chill. Serve with whipped cream and shaved chocolate garnish, if desired.

Serves 4.

“…and was side tracked by Sally's blueberry lemon bars…”

Yum!

Oops - just now noticed the feed 20 and not refrigerated stipulation - guess the mousse wouldn't do for that.

FWIW, I make chocolate almond bark and it does make for a nice sweet at the end of a meal...

No worries. :)

A little bit of fridge space is okay. Like I could chill mousse in a tub and spoon it into dishes to serve, though I'd rather not have to do the last minute.

So, in following the leads y'all gave me, I found a thing where they make a double layer of no-bake cheesecake over baked cheesecake, and another where they make baked cheesecake over brownie. My silly old image producer part of the brain is imagining a multi-layer confection like they make on TV. I don't know if I have the skills to assemble it, or if it really needs flour to hold it together.

Imagined gateau type chocolate thing bottom to top:

Maybe a crushed cookie and butter bottom to help keep it together

Layer of stiff fudge

Layer of Leibovitz brownie

Layer of bubbly gelée

Layer of baked cheesecake

Layer of crunchies--perhaps matzah chocolate toffee with no toppings

Layer of no-bake cheesecake

Layer of shards and tuilles and berries

I have pans and springfolrms a layer cutter and a biggie spatula, and I could borrow the right sized turntable from the TV. I think my Fat Daddio springform in 9" which would be plenty. I'm not buying a square! Wonderfully, the bottom of the FD is a kind of platform with a moat, which makes it a pain to store, but really easy to transfer off the pan. And the aides are tall. I don't want to make a mess with extending thme with parchment, and I really don't want this sky high. Just 1/4"-1/2" per layer, I think. Or maybe 3" before the shards.

Is this way too ambitious? I'm scared if I practice, I'll lose my beginner's luck, and scared if I don't there won't be any saving it. Plus I don't think it can be done more than a day in advance. Plus, it could warm up on the serving table and collapse.

Okay, I'm not doing it. But maybe the cheesecake topped brownies...

Likely too late now, but this compilation of flourless desserts in the NYT newsletter just showed up today...

https://cooking.nytimes.com/article/best-passover-dessert-recipes

They all look yummy, too

Thanks, Carol! Those look like standards, but NYT's tested recipes are usually very good, which makes them good starting points. I really wanted to do the entremet, but my freezer still isn't 100% fixed. It does chill, now, but the ice maker doesn't work and the temperature control isn't changeable. The part won't be here until May. I punted. The bakers are making their chocolate bomb.

I love making fancy desserts, but never get to. :( 10 years ago, when it was still three dozen people, and at my house (which is easier but has stairs) and I was cooking the whole dinner with some help from the minions and a hired pair of dish doers / general cleaners / helpers, I still got to make a Passover millefeuille of matzah meal crêpes with pastry cream. The toastiness of the crêpes really made the cake. Now, when I'm not even cooking the dinner, and with half the company, I thought I'd get to play.... Sigh.

This recipe goes down well with my family.

The Famous Chocolate Truffle Torte recipe | Delia Smith https://share.google/NWGVH3kbsWjNP4Jas

I love making fancy desserts

Would love to see what you came up with plllog. I make a few chocolate chip cookies every couple of months...that's it for me. Too much sugar! In my younger days....when I fasted and jogged mileage....those were my "I don't care" dayz....:0)

LOL! I don't eat them. But it's too hard without the freezer, and dragging all this stuff around or making it in not-my-kitchen, so I punted and ordered the flourless chocolate cake. I really wanted to make a multilayer, entremet, type thing, but had settled on making the very fudgy brownies, layered with chocolate matzah crunchies and a top cheesecake layer. There are recipes... And the family would love them. But it's bee a couple years since they've had the bought cake, and logistically it was the best choice. It's really good. Just no fun for me.

I’m a little late to the party, but wanted to ring in with this — it might be something to try—I’ve made it a few times… 4 ingredients. People have swooned when eating it.

https://www.davidlebovitz.com/shf-27-chocolat-1/