The Melting Pot 2.0/The Melting Pot 2.0.iso/food/cakes/cakes02

Text File | 1995-09-27 | 27KB | 865 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Cakes Vol.2 (of 5)  (long!)
Message-ID: <[e-mail]>
Date: Thu, 12 Aug 93 09:26:18 +0200



CONTENTS:
---------
Chewy Cake (Kelly Morrison)
Chocolate Almond Shortcake (Doreen Randal)
Chocolate Cake (John Hulskamp)
Chocolate-Cherry Bundt Cake (Ann Adamcik)
Chocolate Chip Rum Cake (Ben Fogarty)
Chocolate Genoise Cake (Diane Biernat)
Chocolate Icebox Cake (Bill Maddex)
Chocolate Marshmallow Cake (Doreen Randal)
Chocolate Mayonnaise Cake (Laura Wallace)
Chocolate Orange Drizzle Cake (John Coley)
Chocolate Peanut Butter Torte (Nancy)
Chocalate Potato Cake (Cav)
Chocolate Rough (Doreen Randal)
Chocolate Rum Cake (Doreen Randal)
Chocolate-Sauerkraut Cake (Carol Nickerson)
Chocolate Squidgy Goo (!) (Alan C. Garner)
Chocolate Walnut Torte + Chocolate Almond Torte (Warren Burstein)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Kelly Morrison)

CHEWY CAKE
==========

Ingredients:
------------
2 cups   flour
1 box    light brown sugar (sorry, forgot the # of ounces!)
1 stick  butter
3        eggs
1 tsp    vanilla
2 cups   nuts (I live in Georgia, so I use pecans)

Instructions:
-------------
Mix all ingredients together.  Pour in an 8" x 8" baking dish or pan.
Cook at 325 degrees F about 40 minutes or until it browns.  Cool before
cutting into squares (like brownies).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doreen Randal)

CHOCOLATE ALMOND SHORTCAKE
==========================

Ingredients:
------------
1 1/4 cups  flour
1 1/4 tsp   baking powder
1           egg
4oz         sugar
1 dsp       cocoa
4oz         butter


Instructions:
-------------
Cream butter and sugar, add egg, beat well.  Add sifted dry ingredients.
Press into swiss roll tin.  Bake 20 minutes about 400 F.

Almond Topping:
---------------
4oz          melted butter
8oz          icing sugar
4oz          flour
1            egg
1 small dsp  almond essence

Beat egg and butter, add essence, then dry ingredients.  Mix well.
Spread on base.  Allow to set.  Ice with chocolate icing.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Carol Nickerson)

Source: San Francisco Examiner, August 29, 1990

CHOCOLATE BETTER-THAN-SEX CAKE
==============================

Ingredients:
------------
1 pkg    Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix
3/4 cup  pecans, toasted and then chopped
12 oz    semisweet chocolate chips
1        (4-ounce) package instant chocolate pudding mix
1 cup    sour cream
4        large eggs
1/2 cup  oil
1/4 cup  water, or part coffee
1 tsp    vanilla
1 recipe Dark Chocolate Glaze (follows)

Instructions:
-------------
Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan.
For tube or bundt pan, have oven rack in lowest position.  For cake pan,
put rack in center of oven.  Preheat oven to 350 degrees F.

Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set
aside.  Combine cake mix, pudding mix, sour cream, eggs, oil, water, and
vanilla and beat at medium speed with mixer for 3 minutes.

Fold in chocolate chips and nuts.  Turn into pan and bake for 1 hour or
until cake tests done with cake tester.  Cool for 15 minutes and if tube
or bundt pan is used, turn onto a rack.  Cake should be completely cool
before glazing.  Cake freezes well without glaze.

Dark Chocolate Glaze:
---------------------
Combine 1 pound semisweet chocolate chips with 1 cup water in top of
double boiler over simmering water.  Stir until smooth, shiny, and well
blended.  Remove from heat and stir in 1 teaspoon vanilla.  Cool to room
temperature or chill until slightly thickened.  Pour over cake or apply
with a spatula.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (John Hulskamp)

Source: "The Sunday Age" in April 1993
Author: a Helen Goh who runs a restaurant called Mortar & Pestle in
        suburban Melbourne, Australia.

CHOCOLATE CAKE
==============

Ingredients:
------------
250 g   unsalted butter, melted
250 g   quality dark chocolate, broken into small blocks
200 g   castor sugar
1 cup   of hot espresso coffee (or one cup of hot water with a couple
        of spoonfuls of instant coffee dissolved)
200 g   self-raising flour
50 g    cocoa powder
2 tsp   vanilla essence
2       eggs

Instructions:
-------------
Mix the butter, sugar, chocolate and coffee in a food processor until
well blended: the sugar should be dissolved, the chocolate well melted,
but it doesn't matter if there are still some solid chocolate pieces.

Add the flour, cocoa powder, vanilla and eggs, and process until smooth.

Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for
about 35 minutes until done.

Serve frugally, it is very rich.  If you are serving it as a dessert,
its richness is lightened with a rasberry sauce, or a sauce of
strawberriess and orange, or even stewed pears, whizzed up.  Whatever,
it needs something, and it sure isn't icecream.  If you are a pro, serve
it with an orange and Grand Marnier sorbet.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Ann Adamcik)

CHOCOLATE-CHERRY BUNDT CAKE
===========================

Ingredients:
------------
1 pkg         Devil's Food cake mix (the pudding-in-the-mix kind)
1 large can   (16oz.) cherry pie filling
1/2 t         Almond extract

Instructions:
-------------
Make the cake mix according to package directions, except omit the oil
and add the cherry filling and almond extract.  Bake in a bundt pan
according to the package directions.

Fudgy Chocolate Frosting
------------------------
6 oz   Chocolate Chips
 2 T   milk
1 T    butter
powdered sugar ( 1/4 c., I think)

Instructions:
-------------
Melt chocolate chips in a double-boiler.  Remove from heat and stir in
milk and butter.  Mix in powdered sugar until frosting reaches desired
consistency - it should be some- where between a glaze and a frosting.
Pour/spread over cooled cake.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Ben Fogarty)

CHOCOLATE CHIP RUM CAKE
=======================

Ingredients:
------------
1 pkg      duncan hines yellow cake mix
1          6oz pkg jello instant chocolate pudding
4          eggs
1 cup      sour cream
1/2 cup    oil
1          12oz bag semi-sweet chocolate morsels
1 tsp      vanilla
6-8 tblsp  rum

Instructions:
-------------
Mix all ingredients for 12 minutes at high speed.  Bake in bunt pan at
350 about 1 hour.  Cool - invert onto cake platter.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Diane Biernat)

CHOCOLATE GENOISE CAKE
======================

Ingredients:
------------
1/2 cup     unsalted butter
2 squares   (2 ounces) semisweet chocolate
6           slightly beaten eggs
1 cup       sugar
1 tsp       vanilla
1 cup       all-purpose flour
Espresso Buttercream

Instructions:
-------------
Grease and lightly flour two 9 x 1 1/2 inch round baking pans.  In a
saucepan melt butter and chocolate over low heat, stirring often; set
aside.

In a large mixer bowl combine eggs, sugar and vanilla.  Set bowl over
(not touching) 1 to 2 inches of hot (not boiling) water in a large
saucepan.  Heat over low heat, stirring occasoinally, about 10 minutes
or till lukewarm.

Remove from heat; remove bowl from saucepan.  Beat with an electric
mixer on high sped about 15 minutes or till nearly tripled in volume.

Gently fold in flour, 1/3 cup at a time.  Gradually fold in chocolate
mixture.  Spread evenly in prepared pans.  Bake in a 350F oven 25 to 30
minutes or till a wooden toothpick inserted near the center comes out
clean.  Cool 10 minutes on wire racks.  Remove from pans; cool.

Meanwhile, prepare Espresso Buttercream.  Fill and frost cake with
Espresso Buttercream.  Pipe chocolate buttercream around the edge of
cake.

Espresso Buttercream:
---------------------
6           egg yolks
1 cup       sugar
1/3 cup     water
4 tsp       instant espresso coffee powder
1 1/2 cups  unsalted butter, softened
1/4 cup     semisweet chocolate pieces, melted and cooled

Instructions:
-------------
Beat egg yolk with electric mixer till thick and lemon colored; set
aside.  In a medium saucepan combine sugar, water, and coffee powder;
bring to boiling, stirring till dissolved.  Cook over medium high heat.
Stir constantly, till mixture reaches solt-ball stage (236F).

Quickly pour the hot mixture in a steady stream over yolks, beating
contantly on high speed.  Continue beating till mixture is thick and
smooth.  Cool 15 minutes.

Meanwhile, beat the unsalted butter till light and fluffy.  Beat butter,
1 tablespoon at at time, into cool yolk mixture.  Cover and chill for 30
minutes or until stiff enough to spread.  Stir semisweet chocolate
pieces into 1/2 cup of the buttercream.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Bill Maddex)

This is from the profile of Ken Bergeron in the Fall issue of Vegetarian
Gourmet.  It's big--two of these would be enough for a party of at least
a couple dozen--it's yummy, and the hardest part is finding the graham
crackers (see below).

CHOCOLATE ICEBOX CAKE
=====================

Ingredients:
------------
8 C   soy milk (You can use any flavor for this, though I've only used a
                50/50 blend of vanilla and plain.  I think all vanilla
                would be too intense and carob wouldn't go well with the
                chocolate.)
1 C   arrowroot or cornstarch (I've only used arrowroot--I think cornstarch
                would give a grainy texture.)
2 t   vanilla
1     drop almond extract  (seriously--it's strong stuff)
2 T   soy margerine
2 C   vegan chocolate chips  (I can't get Barat chips in this shitty
                town, but Sunspire are plenty good.)

1/2 C maple syrup (He says you can use any other liquid sweetener, but I
                haven't tried. Brown rice syrup would be my second choice.)
2 C   toasted coarselly chopped walnuts.
22    5"x2 1/2" graham crackers

Instructions:
-------------
Bring 6C soymilk to a low boil, stirring often to prevent a skin from
forming.  Reduce to a simmer.  Disolve arrowroot in reserved soymilk and
add to the pot.  Add all remaining ingredients except nuts and crackers
and heat through until you have a well blended chocolate pudding.  Stir
in 1 1/2C walnuts.  Cover the bottom of a 13"x9"x2" baking pan w/a layer
of pudding and cover w/a layer of crackers.  Layer remaining pudding and
crackers and garnish w/remaining nuts.  Chill at least two hours before
serving.

Note:
-----
It's a serious bitch finding vegan graham crackers as every major brand
has sugar and most 'natural' brands have honey.  It's an even bigger
bitch finger *kosher* vegan graham crackers.  There's one brand I've got
a couple times in OR, but in this urban desert I've often come to the
verge of karate kicking down a store shelf in frustration.  Anyone got a
graham cracker recipe?

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doreen Randal)

CHOCOLATE MARSHMALLOW CAKE
==========================

Ingredients:
------------
1/4 lb       butter
3/4 cup      sugar
1 Tbs        golden syrup
1            egg
1 1/2 cups   flour
1 tsp        baking powder
1 tsp        baking soda
1 Tbs        cocoa
1/2 cup      milk
1/4 cup      boiling water

Instructions:
-------------
Cream butter and sugar, add syrup, beaten egg, then add flour sifted
with cocoa and baking powder alternately with soda dissolved in milk,
lastly add boiling water.  Pour into recessed tin, which has been well
greased or lined with foil.  Bake in moderate oven about 40 minutes.
When cold fill centre with marshmallow, then ice with chocolate icing
and sprinkle with chopped nuts.

Marshmallow:
------------
Soak 1 dsp gelatine in 1/2 cup lukewarm water, add 1/2 cup sugar.  Boil
5 minutes.  Add vanilla or peppermint essence and leave to cool, then
beat until thick.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Laura Wallace)

CHOCOLATE MAYONNAISE CAKE
=========================

Ingredients:
------------

Sift together:
--------------
2 cups      flour
1 cup       sugar
1/2 cup     cocoa
1 1/2 tsp   baking powder
1 1/2 tsp   baking soda

Add:
----
1 cup       (+ 2 tbsp) ice water
2 tsp       (+) real vanilla extract

When mixed thoroughly, fold in:

1 cup       real mayonnaise

Instructions:
-------------
If you're using a mixer, fold the mayonnaise in by hand.  Stir just til
mixed; do not overbeat.  Pour into a greased and floured (or Baker's
Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F.  Cake is done when it
starts to pull away from the sides of the pan and the top starts to
crack; you can also use a toothpick test; do not overcook.  Cool five
minutes before removing from the pan.

Frost with canned frosting or homemade butter frosting:
-------------------------------------------------------
1/2 stick   butter
1 lb        powdered sugar
(dash salt)
1/2 cup     cocoa (optional)
2 tbsp      (+) milk
1 tsp       (+) vanilla

Instructions:
-------------
Cream butter, 1/2 sugar, and salt.  Add cocoa and 1 tbsp milk.  Cream.
Add sugar and milk til the consistency is right and then beat at mixer's
highest speed.  Frost cake immediately.

Note:
-----
This is a traditional family recipe.  I think my grandma got it off of a
Hellman's label forty years ago.  It is very dark, very rich, and
requires *lots* of milk and/or ice cream to wash it down.

It is a fragile cake, and so doesn't lend well to layers (it's possible,
but you must be very careful).  We usually make it in a 9x13x2 pan and
frost it in the pan so that it's easy to transport to family gatherings.

It is also a very easy cake; you can make it in one bowl with a wooden
spoon.  Be sure to use real mayonnaise (not light) and cold water so
that the mayonnaise doesn't separate.  The mayonnaise is the shortening
and the eggs.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (John Coley)

CHOCOLATE ORANGE DRIZZLE CAKE
=============================

Ingredients:
------------

Cake
----
6 oz.   Butter
6 oz.   Caster sugar
3       Eggs
6 oz.   Self raising flour
2 tbls. Cold milk
finely grated rind of 1 large orange

Orange syrup
------------
2 oz.   Sugar
strained juice of large orange (the same one you just grated the rind of
        maybe :-)

Chocolate topping
-----------------
4 oz.   Block of cake chocolate
1/2 oz. Butter

Instructions:
-------------
Line 7 inch cake tin with greaseproof paper.

Cream together butter and sugar.  Beat in the eggs one at a time.  Fold
in sifted flour and add milk with last tbls.  of flour.  Add grated
orange rind.  Bake at 350 deg.F for 1 hour or until well risen and
golden brown.  When nearly cool make slits across top of cake with sharp
knife then drizzle the orange syrup across top so that it soaks into the
cake.  Spread choc.  in whorls over top of cake.  Allow to cool.  EAT.
Enjoy.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Nancy)

CHOCOLATE PEANUT BUTTER TORTE
=============================

Ingredients:
------------
1 C     graham cracker crumbs
1/4 C   brown sugar, firmly packed
1/4 C   unsalted butter, melted

Instructions:
-------------
Combine crumbs, brown sugar, and butter.  Press into a 9 inch springform
pan.

2 C      creamy peanut butter
2 C      sugar
2        8-oz packages cream cheese
2 T      butter, melted
t t.     vanilla extract
1 1/2 C  heavy cream, whipped

In a large bowl, beat peanut butter, sugar, cream cheese, butter and
vanilla until smooth and creamy.  Fold in whipped cream.  Spoon mixture
into crust.  Refrigerate 6 hours.

3/4 C    semi-sweet chocolate pieces
3 T.     butter
1/4 C    sour cream
1/2 t.   vanilla
1 1/2 C  sifted powdered sugar

Melt together chocolate and butter on low heat, in top of double boiler, or
in microwave.  Cool about 10 minutes.  Stir in sour cream and vanilla.
Gradually add powdered sugar, beating by hand till smooth and of spreading
consistancy.  Spread over filling.  Chill until firm.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (cav)

Source: Whitmans Choc Cookbook

CHOCALATE POTATO CAKE
=====================

Ingredients:
------------
1        medium potato
1.5 oz   semisweet choc
2/3 c    butter
6 T      sugar
2        eggs
1 t      vanilla
1.5 c    flour
1 t      baking powder
1/2 t    ground cinnamon
1/4 t    ground nutmeg
1/8 t    salt
1/2 c    milk
1/2 cup  hazelnuts, finely chopped

Instructions:
-------------
Preheat oven to 350. Grease & flour 9*5*3 loaf.

Peel potato, coarsely grate.  Place in tea towel and squeeze dry.  There
should be 3/4 cup.  Grate chocolate.  Cream butter and sugar until
light.  Add eggs and vanilla; beat will.  Sift flour, baking
powder, spices and salt.  Add alternatley with milk to creamed mixture.
Add potatot, chocolate & nuts; mix well Turn into prepated loaf pa.  Bake
55 min or until cake test done.  Cool cake in pan 30 minutes; turn out
onot wire rack.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doreen Randal)

CHOCOLATE ROUGH
===============

Ingredients:
------------
4 oz     butter
1/2 cup  sugar
1 tsp    baking powder
3/4 cup  coconut
1 cup    flour
2 tsp    cocoa
vanilla essence

Instructions:
-------------
Mix together sugar, flour, baking powder coconut, cocoa and vanilla
essence. Melt butter and add to the dry mixture.

Press into an oblong tin.

Icing:
------
1oz melted butter
3/4 cup coconut
1 cup icing sugar
2 tsp cocoa
vanilla essence

Add a little milk to mix.  Ice while hot.  Alternative method - Add 1/4
tin condensed milk to icing.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doreen Randal)

Source: Love Of Cooking

CHOCOLATE RUM CAKE
==================

Ingredients:
------------
5oz           plain flour
1oz           cocoa
1 level tsp   baking powder
5oz           soft brown sugar
2             eggs, separated
6 Tbs         salad oil
8 Tbs         milk
1 tsp         vanilla essence
4 Tbs         rum
1/4 pint      cream
2 level Tbs   icing sugar, sifted
10            walnut halves

Instructions:
-------------
Preheat oven to 350F (180C).  Well grease and line an 8" square tin.
Sift flour, cocoa and baking powder into bowl, stir in brown sugar.  Add
egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth
batter.  Beat egg whites to a soft snow and fold into batter with a
large metal spoon.  Transfer to prepared tin and bake in centre of oven
for 1 1/4 hours until well risen and golden, or until a skewer comes out
clean.  Leave in tin 10 minutes, then turn out onto wire rack.  Make
several holes in the cake with a skewer, then pour in the rum.  Leave
cake until completely cold.  Beat cream and remaining milk and icing
sugar until thick.  Pile on top of cake then decorate with walnut
halves.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Carol Nickerson)

Source: San Francisco Examiner, 29 August 1990

CHOCOLATE-SAUERKRAUT CAKE
=========================

Ingredients:
------------
2/3 cup     butter or margarine
1 1/2 cups  sugar
3           eggs
1 tsp       vanilla
1/2 cup     unsweetened cocoa
2 1/4 cups  flour, sifted
1 tsp       baking soda
1 tsp       baking powder
1/4 tsp     salt
1 cup       water
2/3 cup     sauerkraut, well drained and chopped

Instructions:
-------------
Grease and flour two 8" or 9" (round) layer-cake pans.  Cream together
butter and sugar.  Add eggs and vanilla.  Sift dry ingredients together
and add alternately with water.  Stir in sauerkraut.

Bake at 350 degrees F for 30 to 35 minutes or until cake is done when
tested.

Fill and frost with whipped cream.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Alan C. Garner)

CHOCOLATE SQUIDGY GOO (!)
=========================

Ingredients:
------------
6 oz      flour
6 oz      sugar
3 oz      cocoa powder (NOT hot chocolate mix)
3 oz      margarine (optional)
10 tbsp   milk (optional)
2 drops   vanilla essence

For the sauce:
--------------
3 oz      brown sugar
3 oz      cocoa powder
1 pint    boiling water

Instructions:
-------------
1) Sieve together the flour, sugar and cocoa powder and mix with the
margarine.

2) Add the milk and vanilla essence if used.

3) Place the mixture in a VERY well greased ovenproof dish.

4) Over this sprinkle the seived sugar and cocoa powder from the sauce
allowance and pour 1 pint of boiling water over the whole lot.

5) Cover and cook at Gas Mark 4 (375 F and 180 C I think) for 45-60
mins.

6) Serve hot and with chocolate or vanilla ice cream.

7) Then go out for a long walk to work off all those calories!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Warren Burstein)

Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8

CHOCOLATE WALNUT TORTE
======================

Ingredients:
------------
7 oz         chocolate
1 2/3 c      walnut pieces
1/2 c        butter
3/4 c + 1 T  sugar
4            eggs, separated
1/4 c        sugar
5 oz         semisweet choclate
20-25        rose leaves
1 c          cream
1/2 t        vanilla

Instructions:
-------------
Butter, line with paper, butter and flour (substitute potato starch for
Passover) a 9" springform pan.  Heat oven to 300F.

Chop 7 oz chocolate. Grind (in two batches in food processor, in four in
blender) with 1 2/3 c walnut pieces. For finer texture, first grind the
nuts in a rotary grater.

Cream 1/2 c butter.  Add, beat 2-3 minutes 3/4 c sugar.  Add, one at a
time 4 yolks.  Stir in chocolate and walnut mixture using rubber
spatula.

Whisk stiff 4 whites.  Sprinkle in whisk until glossy 1/4 c sugar.  Fold
into chocolate mixture.

Transfer to springform, smooth top with spatula.

Bake until skewer inserted in center comes out clean, 60-70 minutes.
Cool completely in pan.  Remove ring, leave torte on pan bottom because
it is delicate.

Melt 4 oz semisweet chocolate.  Brush onto shiny side (leave some of
stem uncovered) of 20-25 rose leaves.  Cook, refrigerate until set.
Peek leaves away from chocolate.

Whip in bowl set in ice water until soft peaks form 1 c cream.  Add,
whip until soft peaks form again 1 T sugar and 1/2 t vanilla.  Spread
over top and side of cake, chill about 1 hour.

Chop and melt in bowl set in hot water 1 oz semisweet choclate.  Make
paper piping cone and fill with chocolate, pipe lines over top of cake.
Or drizzle from a spoon.

Arrange chocolate leaves around cake.


CHOCOLATE ALMOND TORTE
======================

Instructions:
-------------
Replace walnuts with whole blanched and almonds.

Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide
strips of cardboard, lay on top fo cake.

Sprinkle confectioner's sugar.  Lift off strips, shake off sugar.  Lay
back on cake on diagonal to sugar lines.  Sift cocoa powder over cake,
remove strips.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Sheila Wallace)

CHOCOLATE ZUCCHINI CAKE
=======================

Ingredients:
------------

Sift together then set aside:
-----------------------------
2 1/2 cups  flour
2 1/2 tsp   baking powder
1 1/2 tsp   baking soda
1 tsp       cinnamon

Cream together:
---------------
3/4 cup     soft margarine
1/2 cup     powdered cocoa
1 3/4 cup   sugar

Add 3 eggs, mixing well after each addition.  Combine and stir into
mixture:

2 tsp    vanilla extract
2 tsp    grated orange peel
2 cups   grated zucchini

Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup
chopped nuts if desired.  Pour into greased and floured Bundt or 9x13
inch cake pan and bake for 1 hour at 350 degrees F.  Cool and drizzle
with any glaze.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Michelle A McNichol)

Source: "Too Many Tomatoes, Squash, Beans and Other Good Things:
        A Cookbook for When your Garden Explodes"
        By Lois M. Landau and Laura G. Myers
        Published by Harper Perennial, A division of Harper-Collins
        Publishers. 1991 New York, NY


CHOCOLATE ZUCCINI CAKE
======================

Ingredients:
------------

Cream together in a large bowl:
-------------------------------
1 cup    brown sugar
1/2 cup  white sugar
1/2 cup  butter
1/2 cup  oil

Add and stir well to mix:
-------------------------
3        eggs
1 tsp    vanilla
1/2 cup  buttermilk

Measure into sifter, then sift into bowl:
-----------------------------------------
2 1/2 cups   flour
1/2 tsp      allspice
1/2 tsp      cinnamon
1/2 tsp      salt
2 tsp        baking soda
4 tblsp      cocoa

Grate into the bowl:
--------------------
3            zuccini, approximately 6 inches long

Stir until blended.  Pour into greased, floured 9x13" pan.  Sprinkle on
top 1/2 - 1 cup chocolate chips.  Bake at 325 F for 45 minutes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%