et stand until softened.
FOR THE SPONGE: Combine dissolved yeast
For Macarons:.
Preheat the oven
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
eramic bowl in the microwave for 30 seconds, or on the
east over milk; let set for 5 minutes.
NOTE.
armed bowl. Following the directions for molding chocolate (see tips, below), carefully
n blender container and whip for a few seconds. While the
igh speed with electric mixer for 2 minutes. Then mix in
-1/2 hours.
For the chocolate filling: In a medium
In microwave, melt chocolate, set aside to cool.
oint, if making chocolate pasticciera cream, add chocolate and while stirring, cook
ith a pinch of sugar for 5-10 minutes until foamy
br>For the topping: In a small bowl combine the chocolate, pecans
ou.
Sprinkle half of chocolate evenly over buttered dough, then
n dough cycle. Let mix for 2 minutes (It doesn`t
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.