| Chocolate Desserts | ||||||||||||||||
| I don’t collect anything but bill receipts and cookbooks, but I’ve got a world class collection of both. Thumbing through old fund-raiser cookbooks from the sixties and seventies, it’s interesting to see how tastes have evolved through the years. Sometimes it seems no cook of those eras could put dinner on the table without corn flake crumbs, a can of Campbell’s cream of mushroom soup and Cool-whip. But some of those recipes are worth dusting off because they are easy to make and taste delicious. A favorite recipe of the time was pudding cake. During baking, a cake layer is formed on top and beneath it forms a sauce or pudding layer. Anyone old enough to be the original owner of an “I Like Ike” campaign button will remember this cake.
Sue Kleber |
Hot Fudge Pudding Cake 1 cup all-purpose flour 2/3 cup cocoa 3/4 tsp. baking powder 3/4 tsp. salt 2 large eggs 1 cup sugar |
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| 6 TB butter, melted and left to cool 1/2 cup milk 1 tsp. vanilla 1/2 cup walnuts, medium chop 3/4 cup packed light brown sugar 1 1/3 cups boiling water |
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| Preheat oven to 350 degrees. Sift together the flour, 1/3 cup of the cocoa powder, the baking powder and the salt. In a separate bowl, whisk together the eggs, the white sugar, the melted butter, the milk and vanilla. Add the flour mixture to the liquid ingredients and stir until they blend. Add walnuts and spread the batter evenly into an ungreased 8x 8 baking dish. Use a bowl with a pouring lip in which to combine the remaining 1/3 cup cocoa, the brown sugar and the boiling water. Pour the liquid evenly over the batter and bake in the middle of the pre-heated oven for 30 to 35 minutes. The only tricky part of this recipe is the correct baking time. Use a tester to make sure the cake is done but don’t overcook it or the fudge sauce will be absorbed into the cake. This is wonderful served with vanilla ice cream and the chocolate flavor is even better the next day. This next recipe is especially for anyone who says they can’t cook or they don’t have the time to make something from scratch. This takes ten minutes flat to make and couldn’t be easier. The recipe has been updated from what you might remember as a kid with extra chocolate. Serve in a parfait glass and top with whipped cream. Thomas Keller, chef at The French Laundry, serves an intense chocolate mixture in a white bistro demi-tasse cup, topped with whipped cream and a dusting of cocoa and garnishes the saucer with a miniature donut and calls it “Coffee and doughnuts”. It is his signature dessert. |
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| Chocolate Chocolate Pudding 3/4 cup granulated sugar 1/3 cup cocoa 3 TB cornstarch 1/4 tsp. salt |
2 cups half and half or whole milk 3 ozs. semisweet chocolate, chopped, or 3/4 cup chocolate morsels 1 tsp. vanilla |
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Courtesy of:
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Real Estate & Living
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| In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in one cup of the half and half or milk until smooth. Add the remaining cup of milk and cook over medium heat, stirring constantly, until the mixture comes to a boil. Lower the heat and continue to cook for a minute. Remove the pan from the heat and add the chocolate and stir until it melts. Add vanilla.
Variation: Substitute 3 TB amaretto and 1/2 tsp. vanilla for the vanilla. Serve with whipped cream and slivered almonds. |
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www.somocorealestate.com
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