FOR CHOCOLATE GANACHE FROSTING (Makes about 1
andy texture.
Place 12 cupcake liners into a muffin tin
Preheat oven to 350\u00b0. Prepare cake mix according to package directions, adding the instant coffee to the liquid called for on the cake box. Fill paper cupcake cups 2/3 full in muffin tins.
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
o roll out dough, prepare chocolate filling: In 2-quart saucepan
Gradually add buttermilk and melted chocolate. Sift together flour, baking powder
br>For the filling, combine chocolate, cream and vanilla and melt
Cream lard, beat in sugar.
Add eggs, and flavourings.
Mix dry ingredients and add.
Form into 1 inch balls.
Press each ball around a chocolate rosebud.
Bake 12 mins on an ungreased cookie sheet at 350F.
nto quarters.
Place some chocolate in centre of each square
/4 cups of milk chocolate chips with 2 tablespoons of
elt 3/4 of the chocolate in a bowl over a
ound. Spread half of the chocolate chip mixture evenly over the
ake 9 rectangles. Divide the chocolate among the rectangles. Lightly brush
reak up 4 ounces of chocolate into 1/2-ounce pieces
n buttermilk, ginger and white chocolate chips (or chunks) until dough
Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners.
Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir until melted, about 5 minutes; mix in coconut.
Beat eggs with an electric mixer in a bowl. Mix in sugar, flour, vanilla extract, and salt. Fold in walnuts. Fold in chocolate mixture. Spoon batter into prepared muffin tins until 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
everal days.
Melt the chocolate over very low heat, stirring
Combine pudding mix with the milk. Heat to boiling, stirring, and cook until the mixture boils and is thickened.
Cool slightly. Stir in the sour cream and rum.
Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake.
Decorate top with chocolate curls or shaved chocolate. Serve immediately or cover with a dome and refrigerate up to 3 hours before serving.
ethod of Preparation.
Melt chocolate and put into a piping
bake and cool angel food cake cut off 1\" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
cool add egg whites to chocolate combine chocolate mixture with cake pieces.
fill cake put top back on let set serve with whip cream.