- 1-⅓ cups cake flour
- 2 tsps. Instant espresso powder
- ¼ tsp salt
Pout all 3 in bowl and whisk to aerate and blend. Set aside.
In a mixer bowl, put
- 12 egg whites (about 1-¾ cups) – reserve yolks for another use
Whip the whites until forthy, then slowly add
Blend in at medium speed. Then increase speed to high and slowly add
Continue to beat until stiff peaks.
Blend in Continue reading
View video here.
- 1-1/2 cups evaporated milk
- 4 cups sugar
- dash salt
- 12 oz semisweet chocolate
- 7 oz marshmallow
- 1/2 tsp peppermint
- nuts or sprinkles
Stir milk, sugar and salt in a pan on low heat until dissolved.
Bring to a boil and cook 5 minutes – STIRRING CONSTANTLY Continue reading
View video here.
- 2 cups (approx 10 oz) of good quality chocolate chopped
- 1/4 cup Guinness
- 2/3 cup heavy cream
In a bowl over simmering water, put the chocolate, beer and cream. Heat until all melted over medium heat.
- 1/2 cup butter
- 1 tbsp. coffee liquer
- 1-1/2 cups flour
- 1/4 cup cocoa powder
- 1/4 cup confectioners sugar
- 1/4 tsp salt
Grease a 9″ tart or springform pan
Heat butter and liquer until butter melts.
Click image to view video.
- 1/2 cup flour
- 1-1/2 tsp cinnamon
- 1/8 tsp salt
- 6 oz semi sweet chocolate
- 3/4 cup room temperature butter
- 4 large eggs
- 1 cup sugar
- 1-1/2 tsp vanilla
- 1 cup chopped walnuts (or pecans)
Grease and flour an 8″ square pan. Mix flour, cinnamon and salt and set aside. Melt the butter and chocolate in a bowl over simmering water.
In a mixer, beat the eggs and sugar until thick. Add vanilla. Stir in flour mixture and blend well. Fold in nuts. Pour into prepared pan and bake at 350 for about 30-35 minutes.
- 6 oz. semisweet chocolate
- 2 tbsps butter
- 2 tbsps heavy cream
Melt all in a bowl over simmering water and stir until smooth. Pour over brownies. Refrigerate until set, about 2 hours.
Melt 12 oz. of semi sweet chocolate. Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely. Pour out excess.
NOTE: prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.
Refrigerate cups until chocolate is firm – peel over cups and dispose. Refrig cups until ready to use
Click image to watch video.
6 egg yolks
1 cup sugar
1-1/4 cups marscapone
1-3/4 cups heavy cream
Combine yolks and sugar in top of double boiler over low heat. Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.
Put into a mixer bowl and whip until light and lemon colored. Add marscapone and blend well.
In another bowl, beat the cream until stiff peaks. Fold two mixture together.
Pour into mold and refrigerate a minimum of 4 hours. Dust top with cocoa and garnish with chocolate curls.
(Learn about the ladyfingers here.)