- 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.
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.
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
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.)
2/3 cup flour
1/8 tsp salt
1/2 cup sugar, divided
3 tbsps cocoa
4 eggs separated
1/2 tsp vanilla
Sift the flour, salt and cocoa together. Beat eggs yolks and 1/4 cup sugar on mixer until thick and makes a ribbon.
Beat egg whites until stiff. Beat in the remaining 1/4 cups sugar and beat till glossy.
Sift the flour mixture over the yolks and add 1/3 of the egg whites. Carefully fold in. Add the vanilla and rest of the egg whites and fold in carefully, trying not to deflate.
Spoon into a pastry with a large open tip. Pipe “fingers” onto parchment lined sheet approximately 3″ long each.
Bake at 300 for about 18-20 minutes. Cool in pan 5 minutes and then remove to a wire rack to cool completely.
(Learn about how to make the filling here.)
Chocolate sponge cake:
1 cup sugar
1 tsp vanilla
Mix all in a mixer bowl over a pan of simmering water. Heat till “baby bottle” warm.
Remove from heat and put the mixer bowl on mixer and begin beating for about 8-9 minutes, or until light and tripled in volume.
Generously grease and flour a parchment bottom 10″ springform pan.
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.