• 11/07 Guess What Day - 2

    From Dave Drum@1:3634/12 to All on Fri Nov 5 17:48:00 2021
    November 7: National Bittersweet Chocolate with Almonds Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Passover Dark Chocolate Nut Cake
    Categories: Chocolate, Cakes, Desserts, Nuts
    Yield: 12 Servings

    12 lg Eggs
    3 oz Unsweetened chocolate
    1/2 c Semisweet chocolate pieces
    2/3 c Sugar
    2 c Very fine chopped almonds
    - or pecans
    3/4 ts Pure vanilla
    1/4 ts Almond extract
    1/4 c Sugar

    MMMMM--------------------DARK CHOCOLATE GLAZE-------------------------
    1 c Semisweet chocolate pieces
    1 ts Butter
    1/2 ts Instant coffee crystals
    1 tb Hot water
    3 tb Dairy sour cream
    1/4 ts Maple flavoring

    DIRECTIONS: Set a large mixer bowl in a sink filled with 2
    inches of warm water. Separate eggs (you should have about
    1 1/2 cups whites). Pour the whites into the warm mixer
    bowl and place yolks in a smaller mixer bowl (or let
    separated eggs stand, covered, at room temperature for 30

    Meanwhile, in a small, heavy saucepan, partially melt
    unsweetened chocolate and semisweet chocolate pieces over
    low heat. Turn off heat and stir (chocolate will continue
    to melt).

    Cut a waxed paper liner for the bottom of a 10" tube pan,
    cutting it 1/2" wider than the pan and the center hole
    slightly larger than the tube. Grease pan thoroughly. Place
    liner in pan and grease liner.

    Beat egg yolks with an electric mixer on high speed for
    about 4 minutes or till they're thick and lemon colored.
    Add the 2/3 cup sugar, beating till very thick. Stir in
    the melted chocolate and chopped nuts.

    Thoroughly wash and dry beaters. Beat egg whites with
    vanilla and almond extract till foamy. Gradually add the
    1/4 cup sugar to egg whites, beating till soft peaks form.

    Lighten egg yolk mixture with about 2 cups beaten egg
    whites. Add to the remaining egg white mixture and fold
    together to combine. Turn batter into prepared pan.

    Bake at 350ºF for about 40 minutes or till top springs back
    when lightly touched. Run a knife around the edge of the
    pan and center to loosen.

    Cool in pan for 1 hour. Invert onto cake plate. Remove
    waxed paper.

    Prepare glaze; spread over top and sides of cake.

    Dark Chocolate Glaze: In a small heavy saucepan or skillet,
    melt chocolate over low heat. Remove from heat and stir in
    butter. In a small bowl, dissolve instant coffee in hot
    water. Stir in the sour cream and maple flavoring. Add sour
    cream mixture to chocolate, stirring till smooth and shiny.

    Makes 3/4 cup.

    Servings: 10 to 15

    Source: Midwest Living Magazine, April 1991

    From: Sallie Austin

    From: http://www.recipesource.com

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