1/3 c HERSHEY'S Cocoa, plus
1 tb HERSHEY'S Cocoa, divided
1/4 c Boiling water
2 tb Butter or margarine,
1 ts Vanilla extract
6 Eggs, separated
2/3 c Sugar, divided
1/3 c Finely ground blanched
COCOA WHIPPED CREAM
1 1/2 c Cold whipping cream
1/3 c Sugar
3 tb HERSHEY Cocoa
3/4 tb Vanilla extract
Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan
with parchment paper or line with foil (extending slightly over sides;
grease foil). In small bowl, stir together 1/3 C cocoa and water until
mixture is smooth. Stir in butter and vanilla; cool. In large bowl, combine
egg yolks and 1/2 C sugar; beat on medium speed of electric mixer until
light and fluffy, about 5 minutes. Add chocolate mixture and almonds,
beating until well blended.In another large bowl, beat egg whites until
foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold
1/4 egg white mixture into chocolate mixture. Add remaining egg whites,
folding well. Pour batter into prepared pan. Bake 18 to 20 minutes or until
cake springs back when touched lightly in center. Dust cake with 1 tb
cocoa; cover with clean dry towel. Cool in pan on wire rack. Cut cake into
4 equal pieces. Remove paper or foil before placing on serving plate.
Prepare COCOA WHIPPED CREAM; reserve 1-1/4 to 1-1/2 C s to frost sides and
ends of cake. Place one layer on plate; spread with COCOA WHIPPED CREAM.
Repeat layering, ending with whipped cream. Spread reserved whipped cream
on all sides of assembled cake. Garnish as desired. Refrigerate until
serving time. Cover; refrigerate leftover dessert. About 12 servings.
COCOA WHIPPED CREAM In large cold bowl, combine cold whipping cream, sugar,
HERSHEY Cocoa and vanilla extract; beat with cold beaters until stiff.
About 3 Cups whipped cream.
* To toast almonds: Heat oven to 350 F. Spread 1/3 C blanched slivered
almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring
occasionally, until light golden brown. Cool. To grind, process in food
NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE 240 Calories (140
Calories from Fat); 16 gm Total Fat (9 g Saturated Fat) 140 mg Cholesterol;
40 mg Sodium; 40 mg Calcium (4% Daily Value) 20 gm Total Carbohydrate; 5 gm
8 tb Butter 1/2 c Sugar
1 1/2 c Flour 1/2 c Blanched almonds,
1 tb Sugar -pulverized
4 To 5 tbsp. ice water 1 tb Flour
FILLING: 1 tb Grated orange peel
2 Egg yolks 2 tb Whipping cream
Pastry: In large mixing bowl, cut butter in flour until coarse
crumbs. Add sugar; toss with water, 1 tablespoon at a time until
forms ball. Refrigerate.
Filling: Beat egg yolks with sugar, almonds, flour and orange peel.
Add cream; beat until smooth; set aside. On lightly floured board
roll out pastry to 1/4 inch thick; cut into 3 inch circles. Grease
and flour medium muffin pan cups. Gently fit pastry circle into each
cup. Spoon about 1 fat tablespoon filling into each cup, filling to
1/8 inch from top. Bake at 400 degrees for 15-20 minutes or until
filling is light golden brown. Cool on wire racks.
7. To assemble torte, using the bottom of a 9 by 5-inch loaf pan as a
pattern, cut chocolate cake into three 9 by 5-inch rectangles; use
leftover cake trimmings for snacking. Line the inside of the loaf pan
with plastic wrap, allowing 2 inches to extend over the sides so
assembled torte can be easily removed from pan.
8. Place one cake rectangle in bottom of pan; brush generously with
some Coffee Syrup. Spread half of cheese filling on top of cake in
pan. Place another cake rectangle atop filling; brush with Coffee
Syrup and top with cherry filling. Place remaining cake atop cherry
filling; brush with remaining Coffee Syrup and top with remaining
cheese filling, spreading smoothly as this will be top of torte.
Cover torte with overhanging plastic wrap and refrigerate at least 4
hours or overnight. Prepare Chocolate Meringue Twigs.
9. To serve, remove torte from pan by pulling up plastic wrap on all
sides. Place torte on serving plate and gently pull plastic wrap to
remove from underneath. Gently press flat sides of chocolate twigs
upright onto sides of torte to cover completely. If desired, tie
ribbon around sides of torte, ending in a bow in the center of one
long side. Top torte with fresh cherries, if desired, and serve. Or
refrigerate up to 2 hours before serving. (Twigs will eventually
soften with refrigeration.)
Chocolate Meringue Twigs: Heat oven to 275'F. Line 2 large baking
sheets with parchment paper (if not available, use aluminum foil and
grease lightly). Place 1/2 C sugar and 2 large egg whites in
medium-size bowl. Set the bowl in a larger bowl of very hot, not
boiling, water. With portable electric mixer at high speed, beat
mixture until thick and nearly double in volume. Remove bowl from hot
water and continue beating egg whites until very stiff peaks
form-about 4 minutes. Sift 2 T unsweetened cocoa powder over meringue
and fold in until blended. Transfer chocolate meringue to pastry bag
fitted with a 3/8-inch round tip. Making narrow rows, pipe 3 to
4-inch long "twigs" of meringue onto baking sheets. Bake meringue
twigs 1 1/2 hours or until dry and firm. Cool twigs completely on
baking sheets on wire racks. Meanwhile, melt 1 1/2 oz bittersweet
chocolate in microwave or in bowl set over simmering water. Dip fork
in melted chocolate and quickly move it back and forth across twigs,
creating thin chocolate stripes. Refrigerate twigs just until
chocolate stripes harden-about 5 minutes. Gently remove twigs from
parchment and store in airtight container, unrefrigerated, until
ready to use.
Note: Dried cherries are available by mail from American Spoon Foods,
1668 Clarion Ave., P.O. Box 566, Petosky, Mich. 49770-0566; (800)
Country Living/December/92 Scanned & fixed by Di Pahl & gg
6 lg Eggs -- separated
1 c Sugar
1 c Walnuts -- chopped coarsley
2 c Unsweetened shredded
Coconut -- sweetened can be
3/4 c Orange juice
1/4 c Grand marnier or cointreau
1 c Whipping cream
1 Sq bittersweet chocolate
Preheat oven to 325. In the large bowl of your mixer beat the egg
whites with 1/2 of the sugar until the mixture holds stiff peaks.
Without washing the beaters, beat the egg yolks in the small bowl
with the rest of the sugar until they are light and fluffy. Add the
yolks to Spread whipped cream over the surface and garnish with
bittersweet chocolate shavings. Store it in the refrigerator.
2 c Flour, Unbleached, Unsifted
2/3 c Sugar
1/4 c Butter Or Margarine
1 lg Egg
1 lg Egg Yolk
1 Lemon, Grated Rind Of
1/8 ts Salt
1 lb Grapes
3 lg Egg Whites
6 tb Sugar
1/2 Lemon, Juice Of
4 oz Almonds, Ground
DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
rind, and salt; mix with a fork to form dough. Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an
ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350
degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes,
and remove seeds if necessary. Beat egg whites until stiff; blend in
sugar, lemon juice, and ground almonds. Carefully fold in the grapes.
Remove cake from the oven. Fill baked cake shell with grape mixture, return
to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake
from pan and cool on wire rack.
-BARB DAY - GWHP32A-
2 Potatoes; pared/quartered
2 c Sugar
1 c Butter; softened
4 Egg yolks
2 c Flour
1/2 c Unsweetened cocoa
3 ts Baking powder
1 ts Cinnamon; ground
1/2 ts Nutmeg; ground
1/2 ts Cloves; ground
3/4 c Milk
4 Egg whites;stiffly beaten
1 c Pecans; chopped
1 c Maraschino cherries;chopped
POWDERED SUGAR ICING
1 c Confectioners' sugar; sifted
1/2 ts Vanilla
1 ds Salt
Milk as needed
Coconut, colored with food
- coloring if desired and -
- Maraschino cherries w/stem
THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
(about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out
and cool to room temperature. Cream the sugar and butter until light and
fluffy. Beat in egg yolks and add the cup of potato, mixing well. Stir
together the flour, cocoa powder, baking powder and spices. Add to the
potato mixture alternately with milk. Mix well after each addition. Fold in
the egg whites, nuts and cherries. Turn into a greased floured 10" tube
Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert. Cool in
the pan for 10 minutes. Remove and cool on a rack. To decorate, place flat
side up on a platter and pour Powdered Sugar Icing over the top, allowing
it to drizzle down over the sides. Garnish with coconut and cherries if
FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough
milk to make a good drizzling consistency.
3/4 c Crushed Macaroons
3/4 c Cream
1/4 c Confectioners Sugar
1 c Whipping Cream
1 ts Vanilla
4 Candied Cherries
Combine macaroons, cream, sugar and a few grains of salt and allow to
stand for an hour or so. Whip whipping cream until thickened but not
stiff. Fold into the macaroon mixture along with the vanilla and set
in paper cups. Place in freezer. Serve with a cherry set in top of
Joel Ehrlich on rec.food.cooking
1/2 c Plus 2 tablespoons finely
1/2 c Finely ground cornmeal
1/2 c Plus 2 tablespoons sugar
2 c Plus 2 tablespoons cake
2 lg Egg yolks
1 ts Pure vanilla extract
1 ts Grated lemon zest
1 ts Grated orange zest
10 tb Butter softened
Preheat the oven to 375 degrees.
Grease a 9 by 15-inch baking sheet and set aside.
In a large bowl, toss together the almonds, cornmeal, sugar, and cake
flour. Make a well in the center of these dry ingredients and add the egg
yolks, vanilla, and lemon and orange zests. Use a fork to incorporate the
wet ingredients into the dry ingredients. With your hands, rub the butter
into the dry mixture to form a crumbly dough.
Shake the dough out onto the prepared baking sheet, spreading to distribute
it evenly. Pat it down. Bake until golden brown and firm, about 25 minutes.
Allow to cool, and serve. Or break into small pieces and store in an
airtight container for up to 1 week.
1 lb Cake; frozen
2 c Creamy ricotta cheese
3 tb Sugar
3 tb Semisweet chocolate
2 tb Bacardi White Rum not
1 c Raspberry freezer-jam If
Find this; use bottled or
; canned black
Raspberries; cook together
1 c Sugar
1 ts Vanilla extract
2 cups powdered sugar
4 tablespoons butter 3 tablespoons dutch processed cocoa powder
1/3 cup boiling water
Keep the chocolate in the freezer until you need it. Let the Jam thaw out
on the counter.
The hardest part of this is cutting and frosting the cake. To cut it,
measure the frozen cakee into three equal, stackable sections. Here is an
+---------+ / /! +---------+ ! !_ _ _ _ _!/! ! _ _ _ _ !/! !_________!/
Mark your measurements with toothpicks. Turn the cake on its side and
gently cut it into three layers. Use an electric knife if you have one! Put
the cake back into the freezer while you complete the next step.
In a bowl, mix the ricotta cheese, sugar, and 1 tsp vanilla until well
blended. You may mix with a spoon or a hand mixer. Take the chocolate from
the freezer and use a knife to flake off the chocolate into small chips
(about 1/4 the size of chocolate chips or smaller). Gently mix the flaked
chocolate into the ricotta cheese. You want the chips to be large enough
that they are just slightly crunchy when chilled.
Heat your rasperry jam or other fruity filling on the stove until it is hot
but not scalding to the touch. Add the rum (Grand Mariner or Brandy is also
Acceptable) to the fruit filling. Remove from the heat.
Pull your cake out of the freezer in the interest of a nice looking
finished product, place the bottom layer of your cake on your serving plate
and cut four pieces of waxed paper. Put a piece of waxed paper about 1"
under each edge of the cake, like so:
%%%%%%%%% %%%wax%%% %%paper%% %%%%%%%%% %%%%%XXXXXXXXX%%%%%
%%%%%XXXcakeXX%%%%% %%%%%XXXXXXXXX%%%%% %%%%%%%%% %%%%%%%%% %%%%%%%%%
don't push it more than about 1" under, or you will have a hard time
getting it out without ruining the cake. The paper is there to catch any
drippings from the fillings or frosting. If you have done this many times,
or if you are very experienced and have a steady hand, you can probably
omit this step.
On top of the bottom layer, apply 1/3 C of your hot fruity filling. Start
by drizzling some of the syropy part of the mixture, then add some of the
chunky stuff as well. Apply this only to the CENTER of the cake, not to
close to the edges. Now spread roughly half of the ricotta filling over the
fruit mixture. Put the second layer of cake on top and use your spoon like
a trowel to make the edges nices and smoothe, using the filling like mortar
and the cake like bricks. Repeat this a second time with the next layer.
You should reserve at least 1/4 cup of the more syropy part of the fruit
mixture and a tablespoon of ricotta. When done, put the whole thing back in
In a deep bowl, mix the coca powder and the powdered sugar with a pinch of
salt. Melt the butter and blend it into the powdered mixture with a hand
mixer until it froms little balls. Add the rest of the warm fruit mixture
(should be 1/4 cup) and the 1/2 tsp vanilla and blend in HIGH for thirty
seconds. Little by little, add boiling water and mix on HIGH until the
mixture becomes smooth and runny enough pour (should be thicker than maple
syrop or gravy, but not as thick as fudge!). Spread this mixture over the
TOP of the torte, and let it run down the sides, aspecially at the corners.
It should be thick enough that it does not run all the way down the sides.
Let this cool for a few minutes and then pull out the wax paper. Use the
remaining ricotta mixture to make a decorative dallop on top of the
frosting right in the middle of the torte.
You should cover the torte and let it sit in the fridge for about 1 hr
before serving. Use a bell or a large bowl to cover it, NOT saran wrap!
(This tends to stick to the frosting and ruin the way it looks.)
continued in part 2
1/2 lb Cheddar; grated
1/2 lb Monterey Jack; grated
1/3 c Flour, all-purpose
1 2/3 c Half-and-half
4 oz Green chiles, diced; drained
1/4 c Picante sauce
Preheat oven to 375. Mix grated cheeses and spread evenly in
buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat
in half-and-half. If mixture is lumpy, strain it. Pour egg mixture
over cheeses in pie plate. Carefully spoon chiles over the surface,
then spoon picante sauce over all. Bake about 45 minutes or until the
center is set.
--*Dying for Chocolate*
Diane Mott Davidson