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Recipies from the Spring 2007 Swap

Posted by madsquopper 7a No. VA (My Page) on
Mon, May 7, 07 at 13:35

Use this thread to post recipes. Here's the one for the flourless chocolate torte

Ingredients:
1) 10 Eggs (cold)
2) 20 oz. Bittersweet Chocolate (coarsely chopped)
3) 10 oz. Unsalted Butter cut into 1/2" cubes
4) 2 1/2 oz. Godiva Chocolate Liqueur (strong)
5) Ground pistachio nuts (optional)

Preparation:

Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 10" cake pan with parchment (if desired, put in thin layer of ground pistachio or other nuts) and grease pan sides. Set cake pan in large roasting pan. Bring kettle of water to boil.

Beat eggs with whip attachment at medium speed until volume doubles to approximately 1 quart, about 5 minutes.

Melt chocolate and butter (adding liqueur) in a large heat-proof bowl set in an oven pan of almost simmering water...until smooth and very warm (about 115 degrees), stirring once or twice. Remove from heat and allow to cool slightly. Fold 1/3 of egg foam into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Then fold in half of remaining form, then the last of the remaining foam, until mixture is totally homogenous.

Scrape batter into prepared cake pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enought boiling water to come about halfway up side of pan. Bake for 22 minutes. At that time...the edges are beginning to set and a thin glazed crust (like a brownie) has formed on the surface.

Let cool and place in refrigerator overnight. About 30 minutes before serving, invert cake on a sheet of waxed paper...then peel off parchment paper and turn cake right side up on a serving platter. Dust with sifted confectioner's sugar or cocoa powder to decorate.

Larry


Follow-Up Postings:

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RE: Recipes from the Spring 2007 Swap

MJ's Whole Grain Chocolate Chip Cookies

2 c. whole-wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 tsp salt
2 c. brown sugar, packed
1 c. butter
2 c. rolled oats
2 eggs
2 T. molasses
1 T. milk
12 oz semi-sweet chocolate chips

Sift together - flour, baking powder, baking soda and salt.

In a separate bowl, beat together the brown sugar and butter until well combined.

Add oats, eggs, molasses and milk to sugar mixture; beat well.

Add dry ingredients to beaten mixture; beat until blended.

Stir in chocolate chips

Using 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees for 12-13 minutes, until just starting to brown around the outside.

Cool 2 minutes on cookie sheets.

Remove and cool on racks.

Makes 24 giant cookies.


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RE: Recipies from the Spring 2007 Swap

Larry thanks so much for posting that. I don't particularly care for chocolate but that was fantastic! It is low calorie right? lol Now where's the raspberry shortcacke recipe?
Karyn


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RE: Recipies from the Spring 2007 Swap

It's here, and of course, low-calorie too!

Raspberry Shortbread Bars

1 C. butter, preferably unsalted, at room temperature
1 C. sugar
2 egg yolks
1/2 tsp. vanilla extract
all-purpose flour
2 C. flour
3/8 tsp. salt (if using salted butter, just a pinch salt)
1 C walnuts or pecans, chopped
1/2 C raspberry jam

Preheat over to 325 F.

Cream butter and sugar till light. Add egg yolks and vanilla and beat until well incorporated. Add flour and salt and mix till a soft dough forms. Add nuts (if you like, reserve 1/4 cup of the nuts for the top).

Line a 9"x9" baking pan with aluminum foil, leaving a couple inches on either side as handles to remove the cake from the pan. Grease the foil with butter or baking spray. (This helps get the cake out in one piece for easier cutting; if you'd rather not bother, just grease the pan.)

Divide the dough in half. Press one half evenly into the bottom of the pan. Spread the jam over the dough, leaving about 1/2" of uncovered dough on all sides. Place the remaining dough on top and press against the edges to seal. (This step can be tricky, because the dough wants to slide on top of the jam as you flatten it. I've found it best to flatten 3 or 4 pieces of the dough into rough oblong shapes in my hands, then place those in the pan, aligned with the sides. Press the top layer against the bottom at the edges first and, working from the sides to the middle, bring the pieces together to make a single layer. Overlaps or small cracks or holes in the dough are OK.)

If you reserved 1/4 C of the nuts, sprinkle those on top and press lightly into the dough.

Bake until the top of the cake is set and light brown, about 50 to 60 mins. Let cake cool in pan. If you've lined the pan with foil, it's best to remove the cake from the pan while it's a bit warmer than room temperature and pull the foil away from the sides, then let cool completely. (The foil tends to stick to the jam once it's completely cool.)

Cut into bars of whatever size you want, dust with powdered sugar, if you like, and eat.


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RE: Recipies from the Spring 2007 Swap

  • Posted by suja z7 noVA (My Page) on
    Tue, May 15, 07 at 22:28

I think I was happier when I could eat whatever tasted good without knowing what exactly went into it to make it taste so good.

Steven, just FYI, try non-stick foil for your recipe. I've used it for things that stick to other surfaces, and that stuff is like magic.


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