Calling chocolate people: Need to bring "something chocolate" for Xmas dinner,,,

M

mariadnoca

Moderator
Here is the dessert menu that others are bringing:

Mincemeat Pie (2 people like this)

Custard Pie (prolly store bought)

English Trifle (only one person likes)

and whatever I bring so it needs to be a crowd pleaser. There will be approx 28 for dinner. I'd like it to be a wow of some type and not too uber/ultra rich given folks will be rolling outta chairs after a turkey/ham dinner. Plus it needs to be able to travel an hr in the car. I'm toying with making more than one thing, but one needs to be chocolate by request.

Given my lack of being able to eat chocolate (note it's 3:11am, I took my rx sleeping pill, but I ate a small chocolate chip cookie around noon today and this is the payback) I need your help. I'd like to do a warm molten chocolate cake w/salted caramel sauce but there is a do ahead problem there.

Thoughts?

 
Maria, what I have found...

Is if you make a basic scratch chocolate layer cake and frosting with unsweetened chocolate squares flavoring both the cake and the frosting (and also dumping some chocolate morsels in the batter before you bake it), people go nuts over it when faced with "fancy" desserts. So few ever taste a real, from scratch, chocolate cake made with chocolate, that when they do, it's an amazing taste experience.

You can also make it quite festive for a holiday party by doing some basic rosettes in chocolate buttercream around the sides and top to make a tone on tone decoration (which is very forgiving if you're not a pro with the pastry bag), and then garnishing with sugared cranberries or maraschino cherries and mint leaves.

Put it on a tall pedestal cake plate and it will reign supreme over the rest of the desserts.

 
Pain Au Chocolat Bread Pudding w/Cranberries and Chocolate Sauce

This is a great recipe-steals the show every time.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

6 cups lightly packed bite-size pieces croissant (from about 8- 5-1/2" croissants) !
6 oz fine-quality bittersweet chocolate
1-1/2 cups fresh or unthawed frozen cranberries
3 large eggs
1/4 cup sugar
1-1/3 cups milk
3/4 cup heavy cream
1 tsp vanilla
1/4 tsp salt
2 tbsp unsalted butter

In a large baking pan dry bread, uncovered, at room temperature 12 hours.
butter a 1-1/2 qt shallow baking dish. Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of the cranberries. Top mixture with the remaining bread. In a bowl, whisk together eggs, sugar, milk, 1/2 cup of the cream, vanilla and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day.

Preheat oven to 350 degrees.
Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.

In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered. Serve pudding warm or at room temp with sauce. Serves 6-8.

My notes: I used a 3 qt round ceramic deep baking dish and it was just right. I used more chocolate- about 9 oz because I wanted more sauce- and I used more cream because of it- About 1/2 cup in the sauce instead of 1/4 cup.

 
White Chocolate Mousse cake with dark chocolate crust, it's frozen, so it should travel well

White Chocolate Mousse Cake

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted

Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin

2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped

2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Crust:
Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
For mousse:
Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

 
Devil's Food Cake with Fluffy White Frosting

I make this every year for my husband's birthday, and it's outstanding. I don't make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increase the amounts for the chocolate filling (ganache), (about 16 oz chocolate, 1 3/4 cups cream), and use it to both fill and frost the cake. In addition, I keep this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).

Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.

DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING

INGREDIENTS:

CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)

RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped (I use Ghirardelli)
1 c. heavy cream
1 tsp. vanilla

FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla

DIRECTIONS:

Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.

Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous).
Remove bowl of filling from ice water and set aside until ready to fill cake.

Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.

Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".

Serve immediately or refrigerate and bring to room temperature before serving.

Yield: 10 - 12 servings

From March 2002, Chocolatier

http://www.godiva.com/recipes/recipe.aspx?id=518

http://www.godiva.com/assets/Images/recipes/518-z.jpg

 
Mexican Chocolate Icebox Cake (Also in T&T):

MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

(Note: I always brush the ladyfingers with a little milk. Once I brushed the ladyfingers with espresso, but didn't care for the coffee taste with this cake).

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I brush them with milk)
2 3/4 cups chilled whipping cream (heavy cream), divided
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(My note: Chill clean, dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream. Make sure cream is cold).
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and 1 tsp cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature or a cool room temperature - the chocolate filling is creamier).

Serves 12.

Bon Appetit
August 1999

http://www.epicurious.com/recipes/food/views/101955

http://www.epicurious.com/images/recipesmenus/1999/1999_august/101955_116.jpg

 
Chocolate Sour Cream Bundt Cake (in T&T)

(You could do the whipped cream at the event).

CHOCOLATE SOUR CREAM BUNDT CAKE

I served this with a standard whipped cream (1 cup heavy cream, about 1 Tbsp sugar, and 1 tsp vanilla extract), instead of the "Tangy Whipped Cream," and omitted the raspberries. In addition, I used a buttered 10 x 2 1/2-inch springform pan and dusted it with Dutch processed cocoa powder instead of using a bundt pan with the cake release. I also used 1 Tbsp instant espresso instead of the optional 1 tsp. (Updated note: This cake becomes even moister when wrapped and left overnight).

(Note: Some reviewers at the Cook's Illustrated Forum baked this cake in two rounds. (Can use two 9 x 1 1/2" rounds - decrease baking time accordingly).

From the author: “Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners’ sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners’ sugar just before serving."

CHOCOLATE SOUR CREAM BUNDT CAKE

INGREDIENTS:

CAKE RELEASE
1 Tablespoon butter, melted
1 Tablespoon cocoa

CAKE
3/4 Cup (2-1/4 ounces) natural cocoa (I used Hershey's)
6 ounces bittersweet chocolate, chopped (I used Ghirardelli)
1 tsp instant espresso powder, optional (I used 1 Tbsp)
3/4 Cup boiling water
1 Cup sour cream, room temperature
1-3/4 Cups (8-3/4 ounces) unbleached all-purpose flour
1 teaspoon salt (I used 1/2 tsp)
1 teaspoon baking soda
12 Tablespoons (1-1/2 sticks) unsalted butter, room temperature
2 Cups (14 ounces) packed light brown sugar (I lightly packed the brown sugar when measuring)
1 Tablespoon vanilla extract
5 large eggs, room temperature
Confectioners’ sugar for dusting (I omitted this)

TANGY WHIPPED CREAM
1 Cup cold heavy cream
1/4 Cup sour cream
1/4 Cup packed light brown sugar
1/8 teaspoon vanilla extract

LIGHTLY SWEETENED RASPBERRIES
3 Cups fresh raspberries, gently rinsed and dried
1 - 2 Tablespoons granulated sugar

DIRECTIONS:

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of a standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.

2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one-third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 10 - 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.

4. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. (I baked until toothpick came out with a few moist crumbs attached, about one hour). Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; (I released pan sides, then let cool on wire rack), cool to room temperature, about 3 hours.

5. Dust with confectioners’ sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

TANGY WHIPPED CREAM
With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1-1/2 to 2 minutes.

LIGHTLY SWEETENED RASPBERRIES
Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.

Serves 12 to 14

Cook’s Illustrated, Jan/Feb 2004
posted at:
http://community.cookinglight.com/showthread.php?referrerid=17575&t=106412
(Also posted at:
http://www.food.com/recipe/chocolate-sour-cream-bundt-cake-cooks-illustrated-434968
(Photo at:
http://kirbiecravings.com/2010/01/cooks-illustrated-sour-cream-chocolate-cake.html

http://community.cookinglight.com/showthread.php?referrerid=17575&t=106412

http://lh5.ggpht.com/_lShvz4Vev-k/S11kvojNasI/AAAAAAAAAL8/waf7oZBje3I/s400/IMG_8282.JPG

 
Chocolate Espresso Torte

CHOCOLATE ESPRESSO TORTE

"This extremely deep, rich, and dark cake tastes great with whipped cream."

INGREDIENTS:

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces; more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature (I used espresso)
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour; more for the pan

DIRECTIONS:

Heat the oven to 350 F (325 F for dark pans). Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. (I used a double boiler over barely simmering water). Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Serves ten.

Joanne Chang - Fine Cooking Magazine

http://www.finecooking.com/recipes/chocolate_espresso_torte.aspx

http://www.finecooking.com/cms/uploadedimages/images/cooking/articles/issues_31-40/fc32ch068-01.jpg

 
For a second dessert, here's a great recipe for truffles: Ghirardelli Sinful Chocolate Truffles

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

(I used a different method (melted first three ingredients together over a double boiler), but used the listed amounts for the chocolate and butter, and substituted half & half for the cream. I also added a little vanilla extract).

INGREDIENTS:

1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) (I used Ghirardelli 60% )
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa (I used Dutch Processed)

DIRECTIONS:

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Yield: 30 truffles

Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html

 
CRACK(er) Toffee

If you have butter, saltines, brown sugar and almonds - along with your chocolate - this is a winner. Quick, easy, makes a huge batch, and is loved by all. Bring it in cooler and replenish as it disappears.

Our friends and family beg for it!

It was the center of the pot luck lunch at my husband's office (they told him to bring it) - everyone stood at the tray and ate this first! Colleen

Almond Cracker Toffee
1 sleeve (or so) of saltine crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 (12 oz) bag of semi-sweet chocolate chips (I use 1/2 a bag of semi and 1/2 of milk to create stripes for different flavors in each bite)
1 tbs butter
1/2 cup sliced almonds (or whole, toasted, and chopped)

1. Preheat oven to 350 degrees. Line a 15X10 pan with foil and butter liberally. Lay saltine crackers in a single layer across the bottom, breaking the last few to fit.
2. In a heavy saucepan, heat the butter and brown sugar stirring until they blend well. Boil for 2 minutes more then pour over the crackers. Spread the mixture evenly (I use a metal spreader/spatula). Bake for 10 minutes.
3. In the meantime, lightly saute the sliced almonds in a medium skillet over medium heat with the tbs of butter. (Careful not to overcook!) Set aside. (****I skip this step and use toasted almonds chopped into large and small pieces - I didn't like the greasy almonds.)
4. Remove toffee from oven and top evenly with chocolate chips. Bake for 1-2 minutes more. Remove from oven and spread melted chocolate to cover (I use the metal spreader again). Top with toasted nuts and lightly tap nuts with the tip of a knife to secure them in the chocolate. Cool completely.
5. Chill for 2 hours. Use the foil to release the toffee. Break into uneven pieces and serve.

There are recipes to make this with matzo or Fritos or pretzels.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33916

 
Chocolate Chunk Cake

* Exported for MasterCook 4 by Living Cookbook *

Chocolate-Chunk Chocolate Cake

Recipe By : Bon Appétit | December 1997
Serving Size : 8 Preparation Time:
Categories : Cakes Pastries
and Desserts


Amount Measure Ingredient -- Preparation Method

2 Tbs warm water
1 Tbs instant coffee crystals
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
3 large eggs, room temperature
2/3 cup sour cream
1 tsp vanilla extract
4 3.52-ounce milk chocolate Toblerone bars,
-- cut into 1/2-inch pieces
Powdered sugar

1. Preheat oven to 325°F. Butter 9-inch-diameter springform pan; dust with
flour Stir 2 tablespoons water and coffee in small bowl until coffee
dissolves; set aside.

2. sift flour, cocoa, baking powder and salt into medium bowl. Using
electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2
cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add
coffee mixture, sour cream and vanilla extract and beat to blend. Stir in
flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared
pan.

3. Bake cake until tester inserted into center comes out clean, about 1 hour
10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over
hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan
sides. Cool cake completely.

4. Sift powdered sugar over cake. Cut into wedges and serve.

Nutrition (calculated from recipe ingredients)Calories: 471
Calories From Fat: 215
Total Fat: 24.5g
Cholesterol: 133.5mg
Sodium: 277.8mg
Potassium: 207.6mg
Carbohydrates: 61g
Fiber: 3.3g
Sugar: 37.9g
Protein: 7.2g

Recipe Source: Bon Appétit | December 1997


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Chocolate Truffle Tart

* Exported for MasterCook 4 by Living Cookbook *

Chocolate Truffle Tart

Recipe By : Gourmet | February 2007
Serving Size : 10 Preparation Time:
Categories : Dessert


Amount Measure Ingredient -- Preparation Method

For crust28 chocolate wafers such as Nabisco Famous,
-- finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter,
-- melted and cooled completelyFor filling1/2 lb fine-quality bittersweet chocolate (no more
-- than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter,
-- cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract
Special equipment: an 8-inch (20-cm)
-- round springform pan
Garnish: unsweetened cocoa powder for sprinkling
Make crust:
1. Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet
of foil over bottom of springform pan (in case of leaks). Lightly butter
side of pan.

2. Stir together ground wafers and butter in a bowl until combined, then pat
mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust
is slightly puffed, about 10 minutes, then cool completely in pan on a rack,
about 15 minutes. Leave oven on.
Make filling while crust cools:
1. Melt chocolate and butter in a 2-quart heavy saucepan over low heat,
stirring until smooth, then remove from heat and cool 5 minutes.

2. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk
chocolate mixture into egg mixture until combined well.

3. Assemble and bake tart:

4. Pour filling into cooled crust and rap pan once on counter to eliminate
any air bubbles. Bake until filling 1 inch from edge is set and slightly
puffed but center trembles slightly when pan is gently shaken, 20 to 25
minutes. (Center will continue to set as it cools.)

5. Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered,
until center is firm, about 4 hours. Remove side of pan and sprinkle with
cocoa to serve.

Nutrition (calculated from recipe ingredients)Calories: 137
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 76.9mg
Sodium: 77.6mg
Potassium: 25.1mg
Carbohydrates: 5.5g
Fiber: 0g
Sugar: 5.1g
Protein: 1.6g

Recipe Source: Gourmet | February 2007

Author Note: Cooks' notes:

Author Note: ·Tart can be chilled up to 3 days. Cover loosely after tart is
completely chilled (covering before may cause condensation).

Author Note: I baked in small individual tart pans - adjust cooking time


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Maria, I've made CathyZ's "flourless cake" several times now (thanks, Cathy!!)

as presents for friends who like dark rich chocolate. Rather than make one 10" cake, I make 3 6" and the serving size is perfect for a small dessert. Also it cuts and freezes well. I baked it slightly less time since the thickness was less than the 10" version.

Follow Cathy directions for the type of ingredients (knowing you Maria, it will be the best quality) and her instructions on how long to beat the eggs. I use Lurpak and Callebaut. It has turned out perfect each time.

By the way, I use coffee filters to line the 6" pans because I'm too lazy to cut out a 6" parchment circle and I don't have silicon pans.

This is a definite winner that is already in T&T.

http://www.eat.at/swap/forum6/66_Flourless_Chocolate_Cake

 
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