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Chocolate Raspberry Almond Torte - Recipe

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 Chocolate Raspberry Almond Torte

1/2 c Blanched almonds, toasted li

-htly 2 oz Unsweetened chocolate

2 tb Unsalted butter

2 lg Eggs

1 c Sugar

1 tb Framboise (or other raspberr

- brandy) 3/4 c Flour

1 ts Baking powder

1/2 ts Salt

1 c Raspberries

Glaze: 1/3 c Raspberry jam

1 tb Sugar

Ganache: 1/4 c Heavy cream

6 oz Bittersweet chocolate, chopp

-d Lemon leaves for garnish Raspberries for garnish and -ccompaniment In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter.
In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally.
Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined.
Sift the flour, baking powder, and salt into the bowl. Beat until well combined.
Fold in 1 cup of raspberries gently.
Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean.
Let torte cool in the pan on a rack, and then remove sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte.
Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat.
Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set.
Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves.
Serve with additional raspberries and lemon leaves alongside.
a 1989 Gourmet Mag.

Holiday Bavarian Pie - Recipe

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Holiday Bavarian Pie - Recipe1 Backed 9 inch Pie Shell1 pk Unflavored Gelatine

1/4 c Sugar

1/8 ts Salt

3 Egg yolks

1 1/4 c Milk

2 tb Rum

3 Egg whites

1/4 c Sugar

1/2 c Heavy Cream,whipped

1 ts Nutmeg

1/2 c Heavy Cream,whipped

Shaved Chocolate Day before or early in the day: In small bowl, combine gelatine, 1/4 cup sugar, salt.
In double boiler top, beat eggyolks.
Stir in milk, then gelatime mixture.
Cook over hot, not boiling water, stirring untill custard coats spoon.
Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon.
Beat until just smooth.
In medium bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar, beating until stiff.
Fold in custard and 1/2 cup heavy cream.
Turn into pie shell; sprinkle with nutmeg.
Refridgerate until set.
Just before serving: Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine syrup over cream.
Out of Good Housekeeping Cookbook, typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Dark and Dense Chocolate Mousse

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3/4 c Sweet butter

1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c 10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

Melt butter; stir in cocoa until smooth; cool.

Whip cream in chilled steel or glass bowl until stiff; set aside.

In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and

Mix in cognac and coffee.
Set aside.
Beat the egg whites until foamy.
Gradually add remaining 10x sugar

and beat until stiff peaks form.
Gently fold cocoa mixture (#1) into egg yolk mix (#3).
*Gently* fold

in egg whites (#4).
*Gently* fold in whipped cream (#2).
6. Spoon into serving bowl.
Cover and chill overnight.
Remove from

‘fridge’ about 30 minutes before serving.

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