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.
Drizzle the chocolate syrup into two martini glasses, start 2/3 of the way up the side of the glass, and let the chocolate run to the bottom; set aside.
Place the ice into a cocktail shaker. Pour in the vodka, chocolate liqueur, and creme de cacao. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared martini glasses. Garnish with maraschino cherries to serve.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
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loom.
Place the white chocolate chips into a medium, heatproof
For chocolate cream, gently warm 3 cups
ompletely on wire rack.
For chocolate ganache:
Combine morsels and
igh speed with electric mixer for 2 minutes. Then mix in
For Macarons:.
Preheat the oven
owder. Add soymilk and blend for another 30 seconds or so
br>Combine 1/2 lb chocolate, remaining butter and dissolved coffee
this operation will require beating for around 10 minutes with an
inutes. Let cool in tins for 10 minutes, then transfer to
For Chimichangas: Place 1 candy bar
oint, if making chocolate pasticciera cream, add chocolate and while stirring, cook
inch rectangles.
Bake for 20-25 minutes or until
Preheat oven 350\u00b0F.
Cream butter and sugar.
Beat eggs and vanilla and beat into butter mixture.
Sift in dry ingredients, add coconut and mix well.
Scoop 1 tsp mounds onto prepared cookie sheet.
Bake for 13 minutes.
Cool on wire rack.
TOPPING:
Melt chocolate in double boiler and dip in 1/2 of each cookie.
Lay cookies on sheet of wax paper and sprinkle on vermicilli.
Place in refrigerator just long enough for chocolate to harden.
Put hot chocolate powder in a sml pan &
well greased baking sheet. For profiteroles, use mini or small