For the brownies:
2 cans of brownie mix, 440 g each, or 2 quarts (8 cups) store-bought brownies, cut into pieces
For the chocolate and raspberry custard
80 mL (1/3 cup) sugar
60 mL (1/4 cup) cornstarch
750 mL (3 cups) hot milk
2.5 mL (1/2 tsp.) vanilla
125 mL (1/2 cup) raspberry coulis
150 g (1/3 lb) Barry Ocoa dark chocolate
For the raspberry liqueur chocolate coulis
180 g (about 1/3 lb) Ocoa Barry Cacao dark chocolate
375 mL (1 1/2 cups) 15% cooking cream
60 mL (1/4 cup) raspberry liqueur
5 mL (1 tsp.) vanilla
For the topping:
500 mL (2 cups) raspberries
1 liter (4 cups) whipped cream
100 g (3 1/2 oz) Barry Ocoa dark chocolate, coarsely chopped
If necessary, prepare brownies according to package directions. Cut brownies into pieces.
Remove from heat and combine sugar and cornstarch in a saucepan.
Add eggs and whisk until smooth.
Add hot milk and vanilla. Heat over medium heat for 5 to 8 minutes, stirring constantly and scraping the bottom of the pan with a wooden spoon. Stir in raspberry coulis.
Add chocolate for custard, stirring until melted. Transfer to a bowl. Cover with plastic wrap and refrigerate for 2 to 3 hours.
Place chocolate for coulis in a bowl.
In another saucepan, combine cream with raspberry liqueur and vanilla. Bring to a boil.
Pour hot cream mixture over chocolate. Let stand for 3 to 4 minutes, then stir with a wooden spoon until smooth. Let cool.
In a large glass serving bowl, place half of the brownies, custard, chocolate coulis and raspberries. Repeat to form second layer. Top with whipped cream and chopped chocolate.