Stir over low heat in a heavy saucepan until the chocolate melts:
2 Cups milk
1/4 Cup sugar
3 ounces grated sweet chocolate (like a Hershey’s bar- use your favorite brand. I like dark chocolate)
Let the mixture cool a little bit, and then pour a small amount over:
4 beaten egg yolks.
Stir well, and then put this mixture back into the saucepan. Stir constantly over low heat until the mixture thickens. Strain into a bowl that you can set into another bowl of cold water. Or even cold water in the sink. You want to chill the mixture quickly, but be careful not to get any water into it. Stir occasionally. You now have a chocolate custard!
Add 1 teaspoon vanilla. You can also add 2 Tablespoons brandy or rum.
Whip until stiff:
3/4 Cup heavy or whipping cream
Fold into the chocolate custard until well blended. Refrigerate as is, or place in individual custard cups. Cover surface with plastic wrap. Serve cold.
This will be the last of the postings of recipes to inspire entries in The Taste of Chocolate on Feb 9th. Tomorrow I will begin posting soup recipes and progress reports as I start my garden seeds under lights.
My Mom used to make a cake like this that the family loved. This recipe is about the closest I have come to duplicating it.
1 Cup boiling water
2 squares unsweetened chocolate
2 Cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 Cup butter, softened
1 teaspoon vanilla
1 3/4 cup packed brown sugar
1/2 cup sour cream
Preheat oven to 325 degrees.
In small bowl, pour boiling water over chocolate squares. Still until melted, let cool.
Grease and flour a 9 X 5 loaf pan.
In mixer bowl, beat butter and brown sugar until fluffy. Add vanilla and eggs, and beat until well mixed.
At low speed, mix in a fourth of the flour mixture alternating with some of the sour cream. Scrape the bowl often. Repeat until all the flour and sour cream have been incorporated.
Stir in chocolate mixture until just combined.
Pour batter into prepared loaf pan. Bake at 325 degrees for 60 to 70 minutes or until cake tester inserted in middle comes out clean.
Cool in pan for 15 minutes, then remove from pan and finish cooling on rack.
Dust with confectioner’s sugar before serving.
This is another recipe adapted from the All Butter, etc Baking Book by Judy Rosenberg that I mentioned previously. My book has fallen apart and the pages are all stained – the sign of a great cookbook!
For this cake you need to line two 9″ round cake pans with parchment paper and grease them. Also, this cake is weather-sensitive. It hardly ever gets a perfectly rounded top, but if it is storming outside you might want to try to add a little more flour. Whatever happens the cake tastes great, and the icing will cover the sunken middle.
4 ounces unsweetened chocolate, melted
2 cups sugar minus 1 Tablespoon
1 1/2 cups plus 2 Tablespoons all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs, at room temperature
Preheat oven to 350 degrees
Mix the hot coffee with the sour cream and vegetable oil and set aside. Put the sugar, flour, baking soda and salt into your mixer bowl and combine. Slowly add the hot coffee mixture and mix well. Stop and scrape the bowl to be sure every thing is combined well. Add the eggs one at a time, and then the chocolate. Scrape the bowl.
Divide the batter evenly between the 2 cake pans.
Bake at 350 degrees for 30 minutes. The cake should spring back to the touch and a toothpick should come out dry.
Cool pan on rack for 10 minutes, then remove cake from pan and cool cake on rack.
When the cake is cool, split the layers. You can use toothpicks as a cutting guide. I like to use a flat cookie sheet or pizza peel to lift off the layer.
Spread seedless raspberry jam between the split layers.
Place one filled layer on a cake plate.
For the space between the two layers, mix Ghirardelli’s Ground Sweet Chocolate and whipping cream in your mixer bowl and beat with the whisk until nice and thick. About 1 cup of cream and 4 Tablespoons of chocolate turns out really well. You can adjust to your liking. More chocolate makes the mixture more mousse-like. I usually just use this between the two cakes, but you could do the whole cake with this chocolate whipped cream if you wish.
For the top and sides of the cake, I use sweetened whipped cream. A pint of whipping cream and 1/4 cup of powdered sugar whipped in a mixer works really well. As before, you can add as much sugar as you like. You can also put as much icing on as you wish.
This cake will need to be refrigerated.
An Even Easier Chocolate Truffle
12 ounces chocolate chips (vanilla, milk, dark – your choice)
1/4 cup sour cream
2 Tablespoons liqueur (Amaretto, Frangelico etc – also your choice of flavor)
Melt the chocolate chips over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in the sour cream and liqueur. Blend well. Refrigerate for one hour. Shape into small balls and roll in powdered sugar. Refrigerate.
Experiment with the little bottles of liqueurs that are available. Kahlua or another coffee flavored brand would be good, too!