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Chocolate Recipes Archives Index
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| << February16, 2006 - [Chocolate Toffee Ice Cream Pie] |
February18, 2006 - [Chocolate Pecan Candies] >> |
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S/H ( International ) http://www.shareasale.com/r.cfm?B=1931&U=4538&M=868 Complimentary Hot Chocolate samplings ( USA ) http://www.mb01.com/lnk.asp?o=169&c=1345&a=1039 *-=*=-*Chocolate Blizzard Cookies*-=*=-* 1 pound bittersweet or semisweet chocolate, chopped 1/4 cup unsalted butter 1/2 cup all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 4 eggs 3/4 cup brown sugar 3/4 cup granulated sugar 10 oz. white chocolate, chopped 2 cups chopped toasted pecans Melt the chocolate & butter over hot water. Cool slightly. Sift together the flour, baking powder & salt. Set aside. Beat the eggs with the sugars until light & stir in the melted chocolate. Add the flour mixture, chopped white chocolate & nuts. Refrigerate the dough until it is cold enough to mould. Shape the dough into two flat rolls about 3 in. in diameter, like refrigerator cookies. Roll in additional flour & wrap well in waxed paper. Don't worry about the floury edges of the cookies after they are baked. It makes them look more blizzardy! Freeze for 1 hour. Preheat the oven to 350 degrees F/180 degrees C. Line cookie sheets with parchment paper. Slice the cookies 1/2 inch thick. Bake only 10 to 12 minutes or just until they lose their sheen. They should just barely hold their shape when cool, & should be moist & chewy inside. Gently lift the cookies off the cookie sheets & cool on racks. *-=*=-*Don't become a statistic*-=*=-* Going out alone? Don't become a statistic. Be prepared. 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To prepare the cake: Preheat the oven to 350 degrees. In the bowl of a heavy-duty mixer, beat the butter & sugar until creamy & a pale yellow color. Beat in the eggs, one at a time, mixing well after each addition. Add 1 cup of the flour, the cocoa powder, baking soda, & baking powder, & beat well. Add the sour cream & beat well. Add the remaining flour & beat until smooth. Pour the batter into a well-greased 4-quart metal bowl & bake until a knife inserted in the cake comes out clean, 35-40 minutes. Let cool for 10 minutes, & then flip the bowl over onto a rack to release the cake. Let cool completely. To prepare the filling & fill the cake: Whip the cream, sugar, & vanilla until the cream holds soft peaks. Using a long, serrated knife, split the cake by cutting off a /2-inch thick slice from the cake's flat base. Turn the cake over so the flat side is facing up. Carefully scoop out the inside of the cake, setting aside 1 cup of cake crumbs, leaving a 1-inch-thick shell of cake all around. Gently fold the reserved cake crumbs into the whipped cream. Fill the hollowed-out cake with the whipped cream mixture, set the 1/2-inch-thick base on top, & refrigerate for 1 hour. To prepare the glaze: Heat the cream in a saucepan over high heat just until it comes to a boil. Meanwhile, place the chocolate in the bowl of a food processor & process until finely chopped. With the machine running, pour the hot cream through the feed tube & process until smooth. Transfer the glaze to a bowl & let cool for 10 minutes. To glaze the cake: Place the cake, round side up, on a rack set in a baking sheet. Pour the glaze over the cake, letting it run down the sides to cover the cake completely. Refrigerate for at least 2 hours, or up to 24 hours. To serve: Transfer cake to a platter. 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Patsy & Kay *S* xoxoxo ((????.?·?? ..?·?? -:?¦:- -:?¦:- ((????.?·??* ---Important-Disclaimer at the bottom of this page. http://www.pakadevasfreebees.com Patsy Rideout Pakadevas-Chocolate-Recipes PO Box 448 Thessalon, Ontario Canada P0R1L0 *Con`tact: rpkdv@nf.aibn.com |
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| << February16, 2006 - [Chocolate Toffee Ice Cream Pie] |
February18, 2006 - [Chocolate Pecan Candies] >> |
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