|
Chocolate Recipes Archives Index
|
Subscribe
|
|
| << September18, 2004 - Chocolate Recipes |
September23, 2004 - Chocolate Recipes >> |
|
W!N a SPECIAL Beauty Bath Basket with Bathrobe, Slippers, Vanilla Creme Body Butter, Vanilla Creme Candles, two packs of Olay Anti-Aging Lotion, and two packs of Olay UV Defense ( International ) http://wetrack.it/winfreecandies/af.cgi?aid=13&ent=8 aol link -F----sam.ple of Relpax for migraines. Discover the latest prescription medication specifically designed to treat migraine pain and symptoms. It even works for severe migraines. Find out if it could be right for you ( USA ) http://oz.valueclick.com/r/hs0240710/a0140474/0 aol link Take a brief /survey for a chance to W!N a $500..Shopping-Spree at Wal-Mart and check those items off your list. Everything you need or want for your home ( USA ) http://oz.valueclick.com/r/hs0240710/a0142553/0 aol link -=*=-* *Welcome to -Pakadeva's *F-R-E-E* Chocolate Recipes: Chocolate_at84u@hotmail.com Win an Alienware Area-51m multi-media laptop http://4wm.us/?l=1897 go here *-=*=-* *-=*=-* *-=*=-* New Contest: -=*=-W!N "A Chocolate CD for Sept! The -draw will take place on 09/30/04 -Enter by emailing us your Christmas crafts, links, ideas. we need more. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com *-=*=-*-Win Up To $10,000! F-r-e-e--=*=-* Win Up To $10,000! F-r-e-e- Poetry Contest - Enter Now! http://4wm.us/?l=1891 go here Win a 42" Plasma Television! http://4wm.us/?l=1892 go here *-=*Chocolate Meringue "Sandwiches"*-=*=-* Chocolate Meringue "Sandwiches" Chocolate lovers, rejoice -- this is your dessert. Cocoa powder flavors flat disks of meringues, and rich bittersweet chocolate is the base for the filling that holds them together. The components can be made ahead. Store the meringues, airtight, for up to 2 weeks, and the filling, refrigerated, for up to 5 days. Let the assembled desserts sit at room temperature for 30 minutes before serving, so the filling softens. Yield: 8 Servings For the meringues: 1 cup (3 1/2 ounces) powdered sugar 4 tablespoons Dutch-processed cocoa 3 large egg whites, at room temperature 1/2 cup (3 1/2 ounces) granulated sugar For the filling: 3/4 cup (6 ounces) heavy whipping cream 8 ounces high-quality bittersweet chocolate, finely chopped Make the meringues: Preheat the oven to 250 F. Draw 20 circles, 2 inches in diameter, 1 inch apart, on a piece of parchment paper. Put the paper in the baking pan, marked side down. Sift the powdered sugar with the cocoa. Put the egg whites in the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, starting on medium speed. When they start to froth, add about a third of the granulated sugar and beat until they become opaque and increase in volume. Add another third of the sugar and beat until they start to become firm, then turn up the mixer speed, add the rest of the sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl. Remove the bowl from the mixer. Sift a third of the powdered sugar and cocoa over the bowl (this will be the second time it is sifted) and fold this into the whites. Use a rubber spatula to fold, going to the bottom of the bowl in the center and coming up along the side. Rotate the bowl slightly after every fold. Fold in the remaining powdered sugar in two stages, sifting it into the bowl each time. Fit a pastry bag with a plain 3/8-inch tip, and fill it with the meringue. Starting in the center of each circle, pipe a coil, filling the, circles. Bake the meringues on the middle shelf of the oven until they are firm and can be detached from the paper, about 1 hour. Cool the baking pan on a rack. When the meringues are completely cool, store them in an airtight container at room temperature. Make the filling: Bring the whipping cream to a boil in a medium saucepan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Transfer the chocolate cream to a bowl, cover it, and refrigerate. Assemble the desserts: The filling should be the consistency of thick mayonnaise. If it is freshly made, cool it until it thickens; if made ahead, leave it at room temperature until it softens. Pile a generous tablespoon of filling in the middle of 8 meringues. Gently place another meringue on top of each, being careful not to push down too hard, so that each sandwich maintains some height. Put the meringues in the freezer for 20 minutes. Crush the remaining meringues between pieces of wax or parchment paper. Remove the filled meringues from the freezer. Using a small offset spatula or a kitchen knife, smooth the remaining filling onto the sides of the sandwiches. Roll each finished sandwich in the crushed meringues. Refrigerate the desserts until 30 minutes before serving. Variation: To make these for a dessert buffet, pipe the meringues into 1-inch instead of 2-inch disks. *=-*--F----14-day-Trial Treatment of Nexiderm-SP*-=*=-* -F----14-day-Trial Treatment of Nexiderm-SP. Nexiderm-SP erases lines & wrinkles. Decrease wrinkle depth & volume by 68%. Improve skin tone and deeply moisturize ( International ) http://1.primaryads.com/z/2377/CD1005/ nexiderm *-=*=-*Quarky Chocolate Cake*-=*=-* Quarky Chocolate Cake Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate. Yield: 12 to 15 servings FOR THE FROSTING 1 1/4 cups heavy cream 1 2/3 cups sugar 6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons 1 1/2 teaspoons pure vanilla extract FOR THE CAKE 1/2 cup boiling water 1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans 4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped 1 3/4 cups cake flour 6 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups (2 1/2 sticks) unsalted butter, softened 2 1/2 cups sugar 1 whole egg 5 large eggs, separated 1 tablespoon pure vanilla extract 1 cup quark, such as Ellen's Nonfat, stirred until smooth To make the frosting: In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes. Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.) To make the cake: Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside. In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool. Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat. Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside. In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes. In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes. Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix. Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack. To assemble: Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy! *-=*=-* -F-R-E-E-George Foreman Champ Grill *-=*=-* FREE George Foreman Champ Grill http://4wm.us/?l=1801 Click Here *-=*=-* -F-R-E-E-Surprise- *-=*=-* -=*=-W!N "A Chocolate CD for Sept! The -draw will take place on 09/30/04 -Enter by emailing us your Christmas crafts, links, ideas. we need more. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com -=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1 !!! aol link -=*=-More recipes on the -page: aol link *Smiles* Mother & Daughter. Patsy & Kay *S* ---Important-Disclaimer at the bottom of this page. aol link Pakadevas Chocolate Recipes PO Box 377, Frontier Dr. Robert's Arm NL Canada A0J1R0 *Con`tact: rpkdv@hotmail.com |
|
| << September18, 2004 - Chocolate Recipes |
September23, 2004 - Chocolate Recipes >> |
|
Chocolate Recipes Archives Index
|
Subscribe
|
|
|
Archives powered by Zinester's Mailing List Service
Details on Chocolate Recipes |
Browse for more newsletters at Zinester's Ezine Directory
Managed by Zinester's Mailing List Management |