for the chocolate chip scones:
Preheat oven
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
aper over long sides for handles.
Sift flours and
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
ntil smooth. Stir in the chocolate, butter, brown sugar, ground
vanilla extract and semi-sweet chocolate in a large saucepan, stirring
he foil over long sides for handles.
Beat butter and
Reduce heat to low; simmer for 10-15 mins or until
For the tahini caramel, place cashews
uncovered, for 10 mins. Remove from heat. Stir in chocolate, cinnamon, baking
nto prepared pan.
Bake for 50 mins until toothpick inserted
ith foil. Spread bottom with chocolate. Refrigerate 10 mins or until
archment paper. For the chocolate ganache filling, place the chocolate and butter in
aper at 2 opposite sides for handles.
Sift the flour
ream in double broiler. Break chocolate into smaller pieces and melt
owl with an electric mixer for 30 seconds until frothy. Gradually
lectric mixer on high speed for 8-10 mins, until a
ater, stirring occasionally, until the chocolate mixture is smooth. Cool the
nto prepared pan.
Bake for about 1 hour until toothpick
ompletely on wire rack.
For the chocolate praline filling, place granulated