Peanut Butter Mousse Cups

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Chocolate Cups:

Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.

Refrigerate at least an hour. Unmold – store in refrigerator.

Peanut Butter Mousse:

8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla

Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.

In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.

Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.

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Queen of Sheba Cake

Queen Of Sheeba Cake

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6 oz semi sweet chocolate
6 oz butter
1/4 tsp almond extract
4 large eggs – separated
3/4 cup sugar
1/2 cup ground almonds
1/4 cup flour
1/8 tsp cream of tartar

8″ springform pan lined with parchment bottom

Combine chocolate and butter over a water bath and melt.
Remove and stir in almond extract.

Beat yolks with 1/2 cup sugar until pale and thick. Stir in chocolate, almonds and flour.

In another bowl, beat whites and cream of tartar . Add 1/4 cup sugar and beat until stiff. Fold into yolk mixture, do not overbeat.

Pour into prepared pan and bake at 375 degrees for 40-45 minutes.
Cool completely in pan.
With your hand, push down around the sides until the cake it even. Turn over onto a serving platter and remove springform pan and parchment round.

This cake can be made up to 3 days in advance or frozen for 3 months.

GLAZE:

6 oz semisweet chocolate
1 stick butter
1 tbsps corn syrup.

Melt altogether over a water bath. Remove. Cool to 90-92 degrees and then glaze cake and decorate with almonds or as you wish.

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Lava Cakes

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4 tbsps butter
1/3 cup sugar
3 large yolks
1/2 cup a flour mixed with 1/4 tsp salt
8 oz good dark chocolate, melted

Butter 5 ramekins and dusk with cocoa.

Beat butter and sugar. Add eggs, one at a time. Add flour/salt mixture.

Off mixture, fold in chocolate. Do not overmix.

Fill ramekins about 3/4 full

Bake at 400 degrees for 10-15 minutes. Centers should still be jiggly.

Remove, let sit 10 minutes.

Turn out onto a serving plate and garnish.

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Pate A Choux

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1 cup water
1/2 cup butter cut into cubes
1 tsp suar
pinch salt
1 cup flour
3 large eggs

Bring water, sugar and salt to a boil. Take off heat and add the flour and beat with a wooden spoon until it is blended. Put it back on the heat and beat for about 30 seconds until it comes together into a ball and does not leave a film on the pan.

Remove – put mixture into a mixer bowl. Beat eggs in, one at a time till well blended.

Pipe rounds onto a parchment line sheet. Using a wet finger, smooth out the tips.

Bake at 400 degrees for about 20 minutes until golden. Remove from the oven and pierce a a small hole in the side. Put back into the oven and back an additional 10 minutes.

Cool completely before filling.

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Puffed Almond Coffee Cake

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1 cup flour
2 tbsps water

Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″

1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.

Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.

Glaze:

Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.

Drizzle glaze over cakes and top with slivered almonds.

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