Chocolate Imperiale from Flo Braker
This flourless rich chocolate cake will surely win your love over on Valentine's Day.
4 oz semi-sweet chocolate
4 oz sweet butter
½ c. sugar
zest of 1 orange
1 Tbs. Grand Marnier
3 eggs
6 oz walnuts, ground
Glaze: 6 oz. Semi-sweet chocolate
3 oz butter
Preheat oven to 375. Grease and flour 8" springform pan. A heart shaped pan would be nice for this occasion. Line bottom with greased and floured paper.
Melt chocolate and butter in double boiler over low heat.
Add sugar, stir and set aside to cool slightly.
Add Grand Marnier.
Add eggs, stirring not beating.
Add nuts, zest and pour into prepared pan.
Leave in oven about 30 minutes.
Remove sides after cooling.
When completely cold, glaze with chocolate butter mix.
Special Occasion Chocolate Hearts
I've renamed this Flo Braker's gem of a recipe for this refined and delicate chocolate cake-like brownies. This cake will appeased the most finicky taste buds. My grown children request for this cake each birthday.
Sift together into a large bowl:
2 c. flour
1 c. sugar
1 t. baking soda
¼ t. salt
In a saucepan, bring the following ingredients to a boil:
4 oz. Sweet butter
4 oz. Cooking oil
1 c water
¼ c. cocoa (Droste)
Pour this mixture over the dry ingredients in the large bowl and beat until smooth.
Add: 2 eggs, Vanilla, ½ c. buttermilk
Beat until smooth, but do not overbeat.
Pour into a greased and floured 10"x15" jelly roll pan (heart shaped pans for this Valentine's Dessert) and bake in a 350 oven for 20-25 minutes.
Prepare glaze:
4 oz. Sweet butter, melted
6 T. milk
1 box sifted confectioner's sugar
¼ c. cocoa (Droste)
1 t. vanilla
Decoration seems unnecessary for this scrumptious Valentine's chocolate dessert.
If you feel the need to decorate, use a vegetable peeler to shave the edge from a block of semi-sweet chocolate. Be careful not to overdue.
Chocolate Fondue
Create your own Valentine's Day ceremony by making this easy, yet sensuous and delicious chocolate fondue for you and your love. What could be better than sharing your favorite fruits dipped a warm pot of chocolate. A bottle of Champagne would compliment the dessert.
In a double boiler, combine ½ lb. of chocolate (semi-sweet or milk, to your own taste),
½ stick of unsalted butter, 2 Tbs. Cream. Heat to melt chocolate.
Dip strawberries, banana chunks, pineapple, apples and/or angel food cake using wooden skewers.
Published by Vivian Quinn
Vivian Quinn, Yankee, left for California in 1970 where she raised two sons. She has dabbled in the arts, became a professional chef and an esthetician. Currently, she attends Antioch University, Los Angel... View profile
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