At the request of Karen Klein, one of the first people we met after moving to Isle of Palms, who now reads the "Moultrie News" at her new home in Ohio, today's column focuses on something many of us love - chocolate. After Karen pointed out the serious lack of chocolate recipes in previous columns, we looked around for some desserts we enjoy, even though we don't fix them frequently. The first two recipes are from a wonderful cookbook, Chocolate Chocolate Chocolate by Barbara Myers (Rawson Associates). Over the years we have tried at least a dozen or more recipes from this particular cookbook and each one has been delicious. The truffle recipe is quick to make, and supplies a real jolt of chocolate. We hope you (and Karen) will enjoy these desserts!
Ingredients:
Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line the bottom and sides with a sheet of foil; grease the foil. Preheat oven to 350°, setting rack in center.
Melt the chocolate with the butter in a small, heavy saucepan over low heat, stirring occasionally. When the mixture is melted and smooth, set aside to cool. In a large bowl, using a whisk or electric beaters, beat the eggs with the sugar until light and creamy. Add the chocolate mixture, and continue to beat just until well blended. Sift together the flour, baking powder and salt. Stir flour mixture into the egg mixture, blending well, but do not beat. Add the vanilla and walnuts.
Pour the mixture into the prepared pan; shake it gently from side to side to level, making certain that the corners are not slighted. Bake for 18-20 minutes, reversing the pan from front to back, if necessary (toward the end of cooking time), to ensure even baking. The cake is done when it seems firm to a light touch and a pick comes out just barely dry. Do not overbake. Set the pan on a wire rack to cool completely. To remove, place a large cookie sheet over the pan; invert and lift off the pan; carefully peel away the foil. Note: The torte should be put together soon after cooling.
To assemble, first prepare the whipped cream filling and frosting (recipe follows). Trim any uneven edges, and cut the cake across the length into four sections, each about 3 3/4 inches wide and 10 inches long. Place one section on a large platter and spread with a layer of whipped cream; repeat with the remaining layers. Frost the top and sides with the remaining whipped cream. (Count on about half the mixture for the filling, the remainder for the frosting.) Sprinkle the top of the torte with the chocolate shavings.(*Shavings are quickly made by holding a block of semisweet chocolate in your hand to warm it slightly; shave as many strips as desired with a vegetable peeler.) Refrigerate at least 24 hours before serving. Remove the torte from the refrigerator 30 minutes before serving. Cut into thick slices. 12 servings.
Whipped Cream Filling and Frosting:
In a chilled bowl, with chilled beaters, whip the cream with the sugar until very stiff, but not buttery. Refrigerate briefly while preparing the torte layers.
Ingredients:
Place water in small bowl, prinkle the gelatin over the cold water and set aside to soften. Combine the chocolate, confectioners' sugar and milk in a heavy saucepan. Set over moderate heat; cook, stirring occasionally with a wire whisk, until the chocolate has melted and the mixture comes just to a boil, thickens slightly, and is smooth. Remove from the heat and add the softened gelatin, granulated sugar and salt. Stir with the whisk until all have dissolved; blend in the vanilla and set aside.
Whip the cream until it holds a semifirm shape, not until stiff. Refrigerate. Place the bowl of chocolate mixture in a larger bowl partly filled with ice and cold water. Stir frequently with the whisk until the mixture thickens to the consistency of a medium cream sauce and feels cool to the touch. Watch carefully toward the end, for it will thicken quickly.
When the chocolate mixture is ready, fold in the chilled whipped cream with the whisk. When it is blended, pour into a glass bowl (6 cup capacity). Cover with plastic wrap and refrigerate until set (several hours or overnight). When ready to serve, garnish the top with chocolate shavings. (*Shavings are quickly made by holding a block of semisweet chocolate in your hand to warm it slightly; shave as many strips as desired with a vegetable peeler.) 8 servings.
Ingredients:
Boil cream in a small heavy saucepan until reduced to 2 TBS. Remove from heat, stir in liqueur and chocolate and return to low heat. Continue stirring until chocolate melts. Whisk in the softened butter. When mixture is smooth, pour into a baking dish and refrigerate until firm (about 40-60 minutes). Scoop chocolate up with a small spoon and shape into 1 inch balls. Roll the balls in unsweetened cocoa. Place in covered container and store in refrigerator. Let truffles stand at room temperature for 30 minutes prior to serving. 24 truffles.
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