Happy Easter
These chocolate Easter chicks are from Jacques Torres, known for its creative Easter designs, in Traverse City, Mich.
These chocolate Easter chicks are from Jacques Torres, known for its creative Easter designs, in Traverse City, Mich.
The Weekend Gardener
This weekend I thought that I would join the other weekend gardeners.This is a Chocolate Plant.
Well, that's what it is called but, it really isn't the same as the chocolate that we eat.
This plant is known for it's velvet, burgundy flowers with chocolate aroma.
Outdoor flowering time: From August to September
I've never seen one of these but, I am interested in hearing from anyone who has.
You can join in on this meme at iamharriet.
It lasts the entire weekend. All you need to do is post something about gardening.
It can be from your own garden, tips, or whatever you want.
Mr. Food's Chocolate Cake
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
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1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Mr. Food gives fans quick and easy recipes and tips for everyone from the novice to the experienced cook.
By Mr. Food
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
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2. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth.
3. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
4. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Mr. Food gives fans quick and easy recipes and tips for everyone from the novice to the experienced cook.
By Mr. Food
April 5, 2009 -- Makes 12 to 16 servings
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 teaspoon instant coffee granules
3 eggs
Whipped cream for topping
--------------------------------------------------------------------------------
1. Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper.
Story continues below
Advertisement
2. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth.
3. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
4. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.
Passover Chocolate Nut Cake
Sun Sentinel
DESSERT SALLY BOWER'S PASSOVER CHOCOLATE NUT CAKE\THIS IS A MOIST, DENSE, RICH-TASTING CAKE. IT WILL RISE HIGH IN THE PAN AND FALL AS IT COOLS. THIS IS WHAT'S SUPPOSED TO HAPPEN.
8 eggs, separated
3/4 cup sugar
2 tablespoons margarine
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup orange juice
2 tablespoons passover cake meal
1 tablespoon potato starch
3 cups chopped walnuts
6 tablespoons (3 ounces) chocolate chips, ground*
Line bottom of a 9-inch tube pan with wax paper cut to fit. Preheat oven to 325 degrees. In a nonreactive bowl of an electric mixer, beat egg yolks and 6 tablespoons sugar with margarine until light.
Add lemon juice and rind and orange juice. Beat to combine. Add cake meal, potato starch, nuts and chocolate. In a clean bowl with clean beaters, beat egg whites until soft. Add 6 tablespoons sugar a little at a time as you beat egg whites until stiff. Fold egg whites into chocolate mixture. Pour into prepared pan and bake 1 hour and 20 minutes or until set. Let cool in pan before removing.
Makes 12 servings.
Per serving: 338 calories, 65 percent calories from fat, 12 grams protein, 22 grams carbohydrates, 2 grams total fiber, 24 grams total fat, 126 milligrams cholesterol, 63 milligrams sodium.
*The chocolate can be ground finely in a food processor fitted with the metal blade.
Recipe adapted from Melting Pot Memories (Jan Bart Publications, 1999) by Judy Bart Kancigor.
DESSERT SALLY BOWER'S PASSOVER CHOCOLATE NUT CAKE\THIS IS A MOIST, DENSE, RICH-TASTING CAKE. IT WILL RISE HIGH IN THE PAN AND FALL AS IT COOLS. THIS IS WHAT'S SUPPOSED TO HAPPEN.
8 eggs, separated
3/4 cup sugar
2 tablespoons margarine
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup orange juice
2 tablespoons passover cake meal
1 tablespoon potato starch
3 cups chopped walnuts
6 tablespoons (3 ounces) chocolate chips, ground*
Line bottom of a 9-inch tube pan with wax paper cut to fit. Preheat oven to 325 degrees. In a nonreactive bowl of an electric mixer, beat egg yolks and 6 tablespoons sugar with margarine until light.
Add lemon juice and rind and orange juice. Beat to combine. Add cake meal, potato starch, nuts and chocolate. In a clean bowl with clean beaters, beat egg whites until soft. Add 6 tablespoons sugar a little at a time as you beat egg whites until stiff. Fold egg whites into chocolate mixture. Pour into prepared pan and bake 1 hour and 20 minutes or until set. Let cool in pan before removing.
Makes 12 servings.
Per serving: 338 calories, 65 percent calories from fat, 12 grams protein, 22 grams carbohydrates, 2 grams total fiber, 24 grams total fat, 126 milligrams cholesterol, 63 milligrams sodium.
*The chocolate can be ground finely in a food processor fitted with the metal blade.
Recipe adapted from Melting Pot Memories (Jan Bart Publications, 1999) by Judy Bart Kancigor.
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