Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
For the risotto, combine milk, rice, cream, 1/3 cup sugar and cinnamon in a heavy-based saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 35-40 mins, stirring occasionally, until rice is tender. Add chocolate and stir until melted and smooth.
Meanwhile, for the berry sauce, combine berries and remaining sugar in a small saucepan. Stir over medium heat 3-4 mins, until sugar has dissolved and berries are warmed through. Spoon on risotto to serve.
he pointed end of each berry.
Drain berries on paper
ish cloth to make a log.
Put in refrigerator to
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
adyfinger then top with grated chocolate. Arrange 1/2 the strawberries
Chocolate Sponge:
Whisk eggs with
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
he prepared pan.
Combine chocolate chips and butterscotch chips in
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
oing stiff.
Break the chocolate into another bowl, place the
nd salt; set aside. Combine chocolate, milk and butter in saucepan
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.
In the top of a double boiler, over hot water, slowly melt chocolate.
Add cream, stirring until smooth.
Remove from heat and blend Amarula until completely mixed into chocolate.
Hold each berry by stem, swirl in chocolate to partially cover.
Place on waxed paper-lined cookie sheet.
Place in refrigerator until chocolate is set.
Transfer fruit onto a serving platter.