f the cream. Sprinkle grated chocolate on top.
Place a
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Prepare and bake cake mix according to package directions
Break up angel food cake into a 9 x 13-inch pan.
Sprinkle pecans on cake.
Melt chocolate chips and Hershey bars in 3 tablespoons hot water.
Cool.
Beat 4 egg yolks and add to chocolate mixture.
Beat 4 egg whites until stiff and fold into chocolate mixture.
Whip the 1/2 pint of whipping cream.
Fold into chocolate mixture.
Pour over the cake and pecans in the pan. Refrigerate for 24 hours; overnight works well.
Great special day dessert.
Cut angel food cake into three layers.
Melt chocolate; beat egg yolks lightly.
Whip egg whites until stiff, adding sugar, beaten egg yolks and melted chocolate.
Slowly add vanilla.
Whip the cream into peaks.
Spoon a layer of chocolate and then a layer of cream between each layer of cake.
Wrap cake in wax paper and put in refrigerator for several hours before using.
Combine flour, baking soda and chocolate; add in 3 additions to
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
ookies are used. Cover the cake with aluminum foil and refrigerate
In a heavy saucepan, melt chocolate chips with milk and marshmallows.
Chill well.
Whip the cream and fold it into the chocolate mixture.
Split cake into 2 layers.
Spread filling between layers and over the top and sides.
Refrigerate overnight. Cut into squares for serving.
Melt chocolate in double boiler.
Add water and blend.
Remove from fire and add egg yolk, beating vigorously until blended.
Add sugar and walnuts.
Blend.
Fold in egg white and cream.
Line mold or loaf pan with ladyfingers or pieces of plain angel food cake.
Pour in chocolate mix; cover with ladyfingers and chill in refrigerator 12 to 24 hours.
Serve with whipped cream.
Serves 5 or 6.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
omes out clean.
Put cake directly into the freezer from
eaks.
To assemble the cake, arrange chocolate chip cookies flat in
Melt chocolate in top of double boiler over boiling water. Add water and blend. Remove from fire and add egg yolks, one at a time, beating vigorously after each addition until thoroughly blended.
Add sugar and nuts and mix well. Beat egg whites until stiff. Fold into chocolate mixture with whipped cream.
Line a 1 1/2-quart dish or bread loaf pan with ladyfingers.
Pour in mixture. Refrigerate 12 to 24 hours. Serve with additional whipped cream, if desired.
Serves 8 to 12.