Chocolate Fantasy 20 Recipes.pdf

Chocolate Cherry Tarts

Serving Size : 24

Preparation Time :1:00

2 tablespoons butter

1/2 cup sugar

1 square baking chocolate -- melted

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

1/8 teaspoon baking soda

1/4 teaspoon salt

8 ounces cream cheese

1/2 cup sugar

1 egg

1/2 cup maraschino cherries -- finely chopped

24 maraschino cherry halves

Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat

well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to

1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie

cutter and place in buttered tartlet pans or shallow muffin tins.

Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1

tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove

from oven, top with cherry half. Chill.

Yield: approximately 2 dozen tarts.

Cream Puff Cake

Serving Size : 12

Preparation Time :1:45

1/2 cup butter

1 cup water

1 cup all-purpose flour

4 eggs

8 ounces cream cheese -- softened

4 cups milk

3 packages instant vanilla pudding mix -- 3 ounces each

1 pint cream -- whipped

chocolate syrup

Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball.

Turn into a bowl and beat in eggs one at a time, beating well between each.

Spread flat on a 9" x 13" greased pan. Bake at 400 degrees for 35-40 minutes.

Cool. Mix together cream cheese and milk and beat until smooth. Add instant

pudding, one package at a time. Spread over cooled shell. Top with whipped

cream and drizzle chocolate syrup on top. Chill at least one hour before serving.

Fudgiest Brownies

Serving Size : 12

Preparation Time :0:45

1/2 cup butter

3 ounces baking chocolate

2 eggs -- well beaten

1 cup all-purpose flour

1/2 teaspoon double-acting baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup walnuts -- chopped (optional)

2 cups brown sugar

Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining

ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350 degrees until

set, or about 30 minutes.

Cocoa Mocha Mint

Serving Size : 1

Preparation Time :0:05

1 fluid ounce white creme de cacao

1 fluid ounce Kahlua

1 fluid ounce white creme de menthe

1 fluid ounce sweet cream

cracked ice

Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de

menthe, and cream. Shake and strain into a chilled cocktail glass.

Chestnut Torte

Serving Size : 8

2 pounds chestnuts

Milk -- to cover

Butter -- for baking pan

1/2 cup butter -- softened

Flour -- for baking pan

6 eggs -- separated

1 whole egg

1 cup sugar

2 tablespoons sugar

1 tablespoon fine dried bread crumbs

2 tablespoons rum

Chocolate Frosting

1 cup whipping cream -- for topping

Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil

10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a

time, and peel off hard outer shell and soft inner membrane. When all chestnuts

are peeled, drain water and return chestnuts to saucepan. Add milk just to cover

and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15

to 30 minutes). Press chestnuts through a sieve and set aside. Preheat oven to

350 degrees. Butter and flour an 8 or 9-inch-round pan. In a large bowl beat egg

whites until soft peaks form. Gradually add 1/3 cup of the sugar, beating

constantly until stiff peaks form. In another large bowl cream together egg yolks

and 2/3 cup of the sugar until fluffy and lemon colored. Gently fold in egg-white

mixture alternately with bread crumbs and half of the reserved chestnuts. Pour

batter into prepared pan. Bake until a cake tester inserted in center comes out

clean (30 to 35 minutes). Transfer pan to a wire rack to cool completely. Turn

cake out of pan and split cooled cake in half crosswise to form 2 layers. Crack

the whole egg into a mixing bowl and add the 1/2 cup butter, the 2 tablespoons

sugar, and rum. Cream until thick and smooth. Beat in the remaining chestnuts

until well blended. Prepare Chocolate Frosting as directed and keep warm.

Spread chestnut mixture over 1 layer of cake and top with second layer. Pour

warm frosting over top. Whip cream until stiff peaks form, then pack into a pastry

bag fitted with a star tip. Pipe whipped cream decoratively on sides of torte.

NOTES : Yield: 8 servings (serving size: one 9 inch torte ).

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