Chocolate lovers

[mj 7]

Thanks so much, Odie! I just might try that!

 

But I did not post the comment aboutthe pudding to slow you down on the chocolate postings.....just to get a bearing for myself!

 

I have enjoyed looking at these beautiful chocolate concoctions, just like everyone else! Don't stop!

[Odie 0]

My job has slowed me down. The typhoon last week made my work life long. I will still have more chocolate posts.

Edited October 18, 2004 by Odie

[Odie 0]

Black Forest Pudding Cake :)

 

 

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup unsweetened cocoa

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup milk

1/4 cup LAND O LAKES® Butter, melted

1 teaspoon vanilla extract

1/2 cup maraschino cherries, drained, quartered

3/4 cup hot water

1/2 cup chocolate syrup

1/4 cup Kirsch or maraschino cherry juice

Whole maraschino cherries, if desired

Heat oven to 350° F. Combine flour, sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter and vanilla; mix well. Stir in 1/2 cup cherries.

Spread batter into greased 8-inch square (2-quart) baking dish. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure. Pour evenly over batter.

Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan. Let stand 15 minutes. Serve warm. Garnish with whole maraschino cherries, if desired.

Makes 9 servings.

[Odie 0]

White & Dark Chocolate Ice Box Cake :)

 

 

Cookie Layer:

1 cup chocolate wafer cookie crumbs, divided

 

White Chocolate Mousse:

4 bars (1.5 ounces each) Godiva Solid Ivory, finely chopped

1 1/3 cups heavy cream, divided

2 tablespoons confectioners' sugar

1 tablespoon Grand Marnier (optional)

 

Dark Chocolate Mousse:

4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

1 1/2 cups heavy cream, divided

1 tablespoon confectioners' sugar

1 tablespoon dark rum (optional)

 

Garnish:

Sweetened whipped cream

Fresh berries

 

Make the cookie layer:

Line 9x5x3-inch loaf pan with plastic wrap, leaving 2-inch overhang. Place 1/3 cup cookie crumbs in prepared pan.

 

Make the white chocolate mousse:

 

Place solid ivory and 1/3 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

 

Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at high speed. Add confectioners' sugar and Grand Marnier and beat until stiff peaks form. Fold about one-third of the whipped cream into cooled chocolate mixture. Fold in remaining whipped cream. Spread mousse in loaf pan and sprinkle with 1/3 cup cookie crumbs. Cover with plastic wrap and refrigerate.

 

Make the dark chocolate mousse:

Place chocolate and 1/2 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

 

Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at medium speed. Add confectioners' sugar and rum and beat until stiff peaks form.

 

Fold about one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream until blended. Spread mousse in loaf pan and sprinkle with remaining cookie crumbs. Cover with plastic wrap and refrigerate at least 6 hours.

 

To serve: Carefully invert the icebox cake onto a serving platter and peel off plastic wrap. Garnish cake with sweetened whipped cream and fresh berries, if desired.

Edited October 20, 2004 by Odie

[Odie 0]

Chocolate Cream Pie

 

 

1 recipe Classic CRISCO Pie Crust

1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

2 egg yolks, slightly beaten

2 squares (1 ounce each) unsweetened chocolate

1 tablespoon Butter Flavor Crisco all-vegetable shortening or 1 tablespoon Butter Flavor Crisco stick

1 teaspoon vanilla

 

Optional Garnish

Sweetened whipped cream

8 maraschino cherries

Finely grated chocolate

 

Prepare and bake Classic Crisco Pie Crust; cool. Set aside. In 2-quart saucepan combine sugar, cornstarch and salt. Blend in milk. Cook and stir over medium heat until mixture thickens.

 

Remove from heat. Blend small amount of hot mixture into egg yolks. Blend back into hot mixture, stirring to combine. Cook and stir over low heat until mixture boils.

 

Boil for 1 minute, stirring constantly. Remove from heat. Add chocolate, Butter Flavor Crisco and vanilla. Stir until chocolate melts. Pour into prepared pie crust. Refrigerate until completely cool and up to overnight.

 

Optional Garnish Pipe 8 "rosettes" or sweetened whipped cream evenly spaced around edge of pie. Place a well-drained maraschino cherry on each rosette. Sprinkle each rosette with finely grated chocolate. Serve.

[Odie 0]

Chocolate Cheesecake for Diabetes

I will also find chocolate recipes for those who are diabetic. Having diabetes shouldn't stop people enjoying chocolate.

 

 

 

Ingredients

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

3 packages (8 ounces each) reduced-fat cream cheese, softened

1 cup plus 2 tablespoons sugar, divided

4 eggs

2 teaspoons vanilla extract, divided

1/4 cup unsweetened cocoa

1 container (16 ounces) reduced-fat sour cream

 

Instructions

 

Preheat the oven to 350 degrees F.

In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.

In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust.

Bake for 50 to 55 minutes, or until firm. Remove from the oven and let cool for 5 minutes. (Leave the oven on.)

In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for 5 minutes.

Let cool, then refrigerate overnight before serving.

Edited October 22, 2004 by Odie

[Angel of Darkness 0]

i might make one of these recpipes one day or get my mom or nana too! good idea to post them here Odie! and that looks great!

[Odie 0]

Chocolate Lover's Chocolate Mousse Pie

 

 

Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!

 

 

 

1 cup graham cracker crumbs

1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use

2 cups heavy whipping cream, divided use

2 teaspoons powdered sugar

1 teaspoon vanilla extract

PREHEAT oven to 350°F.

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature.

BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

Makes 12 servings.

[Odie 0]

White Chip Chocolate Cookies

 

 

2 1/4 cups all-purpose flour

2/3 cup Nestle Toll House baking cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House white morsels

 

Combine flour, cocoa, baking soda and salt in small bowl.

 

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels.

 

Drop by well-rounded teaspoon onto ungreased baking sheets.

 

Bake in preheated 350° F. oven for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

[Odie 0]

Mexican hot chocolate

 

 

Combine milk, cream, cinnamon sticks and vanilla in a 1 quart stainless steel stainless steel pot and bring mixture to a boil. Have prepared chocolate in a mixing bowl. Allow the heated liquid to steep (off the heat) for 5 minutes, then pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted.

 

Pour the warm mixture through a strainer and it is ready to serve. Serve immediately or refrigerate. To reheat, place chocolate mixture in a 2 quart stainless steel pot on low heat.

Stir mixture until warm. Immediately serve and place in 4 portions. Add sweetened, softly whipped cream and a light dusting of cinnamon.

Serves four.

[Odie 0]

Godiva Dark Chocolate Tart with Hazelnut Crust

 

 

Hazelnut Crust:

1/2 cup granulated sugar

3/4 cup hazelnuts, toasted and skinned

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch pieces

1 large egg

1 large egg yolk

1 tablespoon cold water

1 teaspoon vanilla extract

 

Caramel Sauce:

3/4 cup granulated sugar

1/4 teaspoon lemon juice

2 tablespoons water

3/4 cup heavy cream

4 tablespoon unsalted butter

 

Chocolate Tart Filling:

9 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

2 1/4 cups heavy cream

4 large eggs

2 large egg yolks

 

Garnish:

Sweetened whipped cream

Chopped toasted hazelnuts*

 

Make Crust:

 

1. Place sugar and hazelnuts in bowl of food processor and process until nuts are finely ground, about 30 seconds. Add flour and salt and pulse once or twice to blend. Scatter butter pieces over mixture and pulse 7 or 8 times, until mixture resembles coarse crumbs.

 

2. In a small bowl, whisk together 1 whole egg, 1 egg yolk, water and vanilla. Pour egg mixture over flour mixture and pulse 5 or 6 times until dough just comes together. Scrape dough out onto work surface and gently knead 6 to 8 times, until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour or until chilled.

 

Make Caramel Sauce:

 

1. Place sugar, lemon juice and water in medium saucepan. Cook over medium heat, stirring occasionally or until sugar is dissolved. Stop stirring; increase heat to high and cook until sugar caramelizes and turns a golden amber color.

 

2. Remove from heat and carefully add cream, stirring until smooth (return to heat for a minute if a few lumps remain). Stir in butter until melted. Transfer to cup with pouring spout. Cover and refrigerate until serving.

 

Make Tarts:

 

1. Position oven rack in center of oven. Heat to 375°F. Arrange eight 4-inch tart pans with removable bottoms on baking sheet in two rows of four, as close as possible.

 

2. Place chilled dough on work surface and roll out to large rectangle that is about 1/8-inch thick. Drape dough over tart pans, gently pressing it into the interior of each pan. Roll rolling pin over dough and remove excess dough. Press dough into each pan evenly, removing excess dough, if necessary.

 

3. Line each pan with 5x5-inch square of parchment paper and fill with dried beans or rice. Blind bake** tarts for 15 minutes until crust begins to turn golden brown at edges. Remove weights and parchment paper from pans and let tart shells cool while preparing the filling. Leave oven on.

 

Make Filling:

 

Place chocolate in medium bowl. In medium saucepan over low heat, bring cream to a gentle boil. Pour over chocolate and let stand for 30 seconds to melt chocolate; whisk until smooth. Whisk in 4 whole eggs and 2 egg yolks, one at a time, until mixture is smooth.

 

Assemble Tarts:

 

Pour filling into prepared tart shells and bake for 15 to 20 minutes until filling is just set. Serve at room temperature topped with caramel sauce, whipped cream, and chopped toasted hazelnuts, if desired. Refrigerate leftovers within 30 minutes.

 

*To toast nuts: Place nuts in a dry sauté pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

 

**Blind Baking (or Bake Blind): A term for baking a pastry shell before it is filled. The shell is usually pricked all over with fork to prevent it from blistering and rising. Sometimes it is lined with foil or parchment paper and filled with dried beans or rice, or metal or ceramic pie weights. The French sometimes fill the shell with clean round pebbles. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to evenly brown.

[Odie 0]

Chocolate Ice Cream Cake

 

 

Nonstick cooking spray

1 package 2-layer-size regular chocolate cake mix

1-1/3 cups water

1/2 cup plain nonfat yogurt

4 egg whites

1 quart cherry-nut ice milk, softened

1 pint chocolate ice milk, softened

1 1.3-ounce envelope whipped dessert topping mix

1 tablespoon unsweetened cocoa powder

1/2 cup fat-free milk

1 teaspoon vanilla

Unsweetened cocoa powder

 

Directions:

 

1. Spray two 8x1-1/2-inch round baking pans with nonstick coating. Set aside.

2. Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions. Divide batter equally between prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

3. Slice each cake in half horizontally making four layers. To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer. Spread with chocolate ice milk; top with third layer. Spread with remaining cherry-nut ice milk; top with last layer. Cover and freeze for 1 hour.

4. In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla. Beat with an electric mixer on high speed until thickened and of spreading consistency. Spread sides and top of cake with whipped topping mixture. Cover and freeze 4 to 24 hours or until firm.

5. To serve, remove cake from freezer about 10 minutes before serving. If desired, sprinkle top lightly with cocoa powder. Cut into wedges using a wet knife. Makes 12 servings.

[Odie 0]

Cappuccino Chocolate Pie

 

 

Crust Ingredients:

3/4 cup very finely chopped pecans

1/2 cup graham cracker crumbs

1/4 cup LAND O LAKES® Butter, melted

2 tablespoons granulated sugar

 

Filling Ingredients:

1 cup milk chocolate chips (We recommend NESTLÉ® TOLL HOUSE® Morsels)

1/4 cup whipping cream

1 tablespoon instant coffee granules*

1 cup granulated sugar

3/4 cup LAND O LAKES® Butter, softened

3/4 cup pasteurized refrigerated egg substitute

1 teaspoon vanilla extract

 

Garnish Ingredients:

Whipped cream, if desired

Chocolate-covered expresso beans, finely chopped or pecan halves, if desired

Combine all crust ingredients in small bowl; mix well. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Set aside.

Melt chocolate chips, 1/4 cup whipping cream and coffee granules in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 4 minutes). Set aside.

Combine 1 cup sugar and 3/4 cup butter in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate mixture. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Gradually add egg substitute and vanilla. Continue beating until light and fluffy (3 to 4 minutes). (Mixture may look slightly curdled.)

Spoon mixture into prepared crust. Refrigerate at least 2 hours or until set. Garnish with whipped cream and espresso beans, if desired. Store refrigerated.

Makes 12 servings.

 

*Omit coffee granules, if desired.

 

TIP: Pasteurized refrigerated egg substitute is used instead of raw whole egg for food safety reasons. Raw whole eggs can contain salmonella which can lead to food poisoning.

 

TIP:Want an easy, but special looking garnish? Try dipping just one end of pecan halves into melted chocolate. Once the chocolate has set, garnish tart as desired

[Odie 0]

Strawberry-Chocolate Mousse Dessert

 

 

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs

3 tablespoons melted butter or margarine

2 pint baskets California strawberries, stemmed and halved

2 cups (12 ounces) semisweet chocolate chips

1/2 cup water 2 tablespoons light corn syrup

2 1/2 cups whipping cream - divided use

1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan, set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining 1-cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.

To serve, cut into wedges with thin knife, wiping blade between cuts.

Makes 12 servings.

[Odie 0]

Chocolate Cake

 

 

1 3/4 cup sugar

2 cups flour

1/2 cup cocoa

1/2 tsp. salt

1 Tblsp. baking soda

 

2/3 cup oil

1 egg

1 tsp. vanilla

1 cup buttermilk

1 cup hot coffee

 

In a large bowl mix all the dry ingredients: sugar, flour, baking cocoa, salt, soda. Sift dry ingredients.

In a separate bowl mix oil, egg, vanilla and buttermilk.

Next, add dry ingredients to buttermilk mixture. Stir until all is mixed well.

Last, add a cup of hot coffee. The batter will be quite thin. Don't worry this is fine. Pour into a 9x13 greased pan.

 

Bake @ 350 degrees

about 45 minutes

 

Chocolate cream cheese frosting

6 Nestle's Baking Squares

3T. coffee or milk

2 pkgs. cream cheese

1 tsp. vanilla

2 1/2 cups powdered sugar

 

Melt chocolate squares in a sauce pan over low heat.

Stirring constantly. A double boiler is best, but a sauce

pan will work. Next, add the coffee and cream cheese till creamy. Gradually, add the powdered sugar. It is best to add the vanilla last. Let the frosting cool for a few minutes and it is ready.(For 9x13 cake cut recipe in half)

[Jeanway 0]

You get to bake much on the ship Odie? did you see that Decadent Chocolate

 

Cake on Survivor last night for the 'Rewards Challenge'? I'm about to bake right

 

now. I'm going to make a chocolate cake but I'm going to put a layer of chocolate

 

pudding in the middle then butter cream frosting all over it. Wish me luck, it's just

 

an idea, don't know how it will come out. I'll have to make the pudding extra thick.

 

Have you ever heard of a butter cream frosting that you cook?

Edited November 6, 2004 by Jeanway

[Odie 0]

I don't bake on the ship. That is someone else job. My is just to navigate the ship. I do bake at home.

[Yillara Skye 1]

ok....I have a long list of chocolate/candy that I like.. but do not eat very much of it, nor very often, however a good portion of that list contains chocolate.

 

This thread is making me hungry.....hmmm, I wonder if there is something in the house taht is chocolate(other than chocolate milk...since one of my family members ate the rest of my Boston cream pie )

 

Wait a second, I do have some peanut M&M's, so that could suffice.

[Jeanway 0]

I haven't been in this thread for a while, Odie. Just went back and looked at the entire thread.............::passes out on floor::

[Odie 0]

I haven't been in this thread for a while, Odie. Just went back and looked at the entire thread.............::passes out on floor::

278298[/snapback]

 

Jeanway, Jeanway wake-up! *passes smelling chocolate over her noise*

Edited November 7, 2004 by Odie

[Wishfire 2]

I'm not the biggest chocolate fan, but I love white chocolate. Mmmmmm..... White chocolate....

 

I think I just gained another pound...

[Odie 0]

Chocolate Tart

 

 

5 oz / 150 g semisweet dark chocolate (40-45 % cocoa)

5 eggs, separated

¾ cup / 150 g sugar sugar

5 tablespoons vegetable oil

1/3 cup flour

2 tablespoons cocoa powder, unsweetened

1 teaspoon baking powder

1 teaspoon vanilla extract

 

1. Preheat oven to 180 deg C / 350 deg F / Gas mark 4.

2. Line a 9 inch / 23 cm cake tin with greaseproof or other non-stick paper and grease the tin.

3. Break the chocolate into small pieces and melt it in a double boiler (over hot water).

4. In a clean bowl whisk the eggs whites until stiff and in peaks, gradually add half of the sugar (ca 1/3 cup) and whisk well each time sugar has been added.

5. In a separate bowl beat the egg yolks very well with the remaining sugar.

6. Add gradually the vegetable oil, one tablespoon at a time, beat well between each time oil has been added.

7. Mix with flour, cocoa powder, baking powder and vanilla extract.

8. Add ca 1/3 of the beaten egg whites.

9. Slowly fold in the melted chocolate; the dough will now thicken.

10. Gently fold the rest of the beaten egg whites into the chocolate mixture.

11. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in centre comes out clean.

12. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.

 

Ingredients for Glace and Frosting

12 oz / 350 g apricot jam

2 tablespoons butter

7 oz / 200 g sweet dark chocolate

 

 

1. Use half of the jam to sandwich the two layers together. Coat the tart thinly with the remainder of the hot jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.

2. Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water).

3. Let the mixture cool to room temperature, and spread it evenly over the tart.

4. Place the tart in the refrigerator to harden the frosting.

[Odie 0]

White chocolate mousse and strawberry layer cake

 

 

115 gr (4 oz) fine white chocolate, chopped into small pieces

120 ml (4 fl oz or 1/2 cup) double cream

120 ml (4 fl oz or 1/2 cup) milk

15 ml (1 tbsp) rum or vanilla essence

115 gr (4 oz or 1/2 cup) unsalted butter, softened

175 gr (6 oz or 3/4 cup) granulated sugar

3 eggs

225 gr (8 oz or 2 cups) plain flour

10 ml (2 tsp) baking powder

pinch of salt

675 gr (1 ½ lb) fresh strawberries, sliced, plus extra for decoration

750 ml (1 1/4 pints or 3 cups) whipping cream

30 ml (2 tbsp) rum or strawberry-flavoured liqueur

 

White chocolate mousse filling

250 gr (9 oz) white chocolate, chopped into small pieces

350 ml (12 fl oz or 1 1/2 cups) double cream

30 ml (2 tbsp) rum or strawberry-flavoured liqueur

 

 

 

Preheat oven to 180º C (350º F or Gas 4). Grease and flour two 23 x 5 cm/9 x 2 in cake tins. Line the base of the tins with non-stick baking paper. Melt the chocolate and cream in a double boiler over a low heat, stirring until smooth. Stir in the milk and rum or vanilla essence, and set aside to cool.

 

In a large mixing bowl, beat the butter and sugar with a hand-held electric mixer for 3-5 minutes, until light and creamy, scraping the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition. In a small bowl, stir together the flour, baking powder and salt. Alternately add flour and melted chocolate to the egg mixture in batches, until just blended. Pour the mixture into the tins and spread evenly.

 

Bake for 20-25 minutes, until a skewer inserted in the cake comes out clean. Cool in the tin for 10 minutes, then turn cakes out on to a wire rack, peel off the paper and cool completely.

 

Make the mousse filling. In a medium saucepan over a low heat, melt the chocolate and cream until smooth, stirring frequently. Stir in the rum or strawberry-flavoured liqueur and pour into a bowl. Chill until just set. With a wire whisk, whip lightly.

Assemble the cake. With a serrated knife, slice both cake layers in half, making four layers. Place one layer on the plate and spread one third of the mousse on top. Arrange one third of the sliced strawberries over the mousse. Place the second layer on top and spread with another third of the mousse. Arrange another third of the sliced strawberries over the mousse.

 

Place the third layer on top and spread with the remaining mousse. Cover with the remaining sliced strawberries. Top with the last cake layer. Whip the cream with the rum or liqueur until firm peaks form. Spread about half the whipped cream over the top and the sides of the cake. Spoon the remaining cream into a decorating bag fitted with a medium star tip and pipe scrolls on top of the cake. Decorate with the remaining sliced strawberries, pressing half of them into the cream on the side of the cake and arranging the rest on top.

[DixonHill1989 0]

I LOVE chocolate!!!!!