It’s November again, that means it’s time for another tasty, chocolate treat for Sherry’s birthday.  This is a very, VERY chocolaty, very rich and yummy Torte – if you are not a true chocolate lover, this may be a bit much for you.  However, if you are a true chocolate lover, I am sure you’ll soon be making noises normally only heard through cheap motel walls.  The torte must refrigerate for at least 4 hours, so I made it the night before her birthday dinner.

Ingredients:

• Unsweetened cocoa powder (for dusting)
• Confectioners’ sugar (for dusting)
• 15 Ounces of bittersweet chocolate, broken into small pieces (you’ll be tempted to use 16, don’t do it)
• 18 Tbsp (2 1/4 sticks) of unsalted butter, cut into small pieces. (for cooking)
• 1 Tbsp unsalted butter (for greasing the pan)
• 7 egg yolks
• 5 egg whites
• 9 Tbsp granulated sugar
• 2 Tbsp Brandy
• 3Tbsp instant coffee, dissolved in 1Tbsp of hot water
• 1 1/2 Tsp vanilla extract
• Pinch of salt
• 2 cups fresh raspberries (These can sometimes be hard to find – Cherry pie filling makes a nice substitute)
• whipped cream
• 1 jar raspberry preserves (optional for sauce)

Directions:

1. Preheat oven to 300 degrees F
2. Grease 9 inch spring-form pan with butter, LIGHTLY dust with cocoa.
3. In top of double-boiler pan, combine remaining butter and chocolate.  Top pan should be near, but not touching simmering water.  Stir until fully melted, then whisk to mix thoroughly mixed.  Set aside to cool slightly.
4. In a large bowl, combine the egg yolks, 6 Tbsp of granulated sugar, Brandy, dissolved coffee, vanilla and salt.  Use electric whisk on medium-high speed to mix ingredients until pale and thick (3-5 minutes).
5. Slowly pour chocolate into egg mixture, continue beating until well blended.
6. In deep, dry bowl beat egg whites with electric whisk on medium-high speed for about a minute, or until whites are foamy.  Continue mixing as you gradually add remaining granulated sugar.  Mix until small peaks form (about 2 minutes)
7. Slowly fold egg whites into chocolate mixture.  Use slow, gentle strokes or torte will not rise properly.  Fold until no streaks remain.
8. Evenly spread batter into prepared pan.
9. Bake for about 40 minutes, until toothpick comes out moist, but not too wet.  Torte should be slightly puffed.
10. Set pan on wire rack to cool for 30 minutes.
11. Open spring-form to remove sides, allow torte to cool fully, then refrigerate for at least 4 hours.
12. For optional sauce, strain preserves through a fine wire strainer to remove seeds (this is a pain, but well worth the trouble).

Just before serving, drizzle about 2 Tsp of sauce over each slice and top with 5 or 6 raspberries.  LIGHTLY dust with confectioner’s sugar.  Add a dollop of whipped cream on the plate, next to, not on top of the torte.

ENJOY!  As always, please let me know if you try this and if you liked it.

Post from: Austin, Texas SEO - Jack Leblond

Chocolate Raspberry Torte

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This was a special chocolaty cake for my Fiancée, Sherry.  As usual I found a recipe I thought looked good and fiddled with it some to make it my own.  Everyone agreed it was quite moist and tasty. Even the kids who usually offer some form of suggestion on improvement cleaned the plates in record time.

Ingredients:

• 1 Box Chocolate cake mix
• 1 Box Chocolate Pudding mix
• 1 (8 ounce) package of (softened) cream cheese
• 1 Cup white sugar
• Pinch of salt
• 1 Teaspoon vanilla extract
• 2 Cups heavy whipping cream
• 1 Cup White chocolate chips
• 1 Cup fresh raspberries
• 1 Cup raspberry preserves

Directions:

1. Prepare cake mix according to box directions – add pudding mix to the dry ingrediants before blending.
2. I used 2, 9-inch round pans.  Be sure they are well greased to allow for easy removal after baking.  After pouring batter into pans, sprinkle chocolate chips on top of each.
3. After cake is removed from oven and completely cooled, then you can start the frosting.
4. In a Large bowl combine cream cheese, sugar, salt and vanilla.  Beat until smooth.
5. In a small bowl beat whipping cream until stiff peaks form.  If you use same beaters as you did for cream cheese, thoroughly wash and dry first – oil from cream cheese will prevent cream from whipping properly.
6. Fold whipped cream into cream cheese mixture.
7. Place first layer of cake onto cake platter, spread a thin layer of raspberry preserves, followed by a thin layer of frosting on top.
8. Carefully place second layer of cake onto first, flatest side up.
9. Continue frosting rest of cake.
10. Carefully place rinsed raspberries on top of cake, evenly covering surface.
11. Place cake in refrigerator to chill and allow frosting to firm slightly before serving.

That’s it – now just enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Sherry’s Yummy Chocolate Birthday Cake

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Ingredients

• 2½ Cups brown sugar
• 1 Cup unsalted butter
• ½ Cup Apple sauce
• 6 Tablespoons instant coffee granules
• 3 Tablespoons hot water
• 1 Tablespoon vanilla
• 2 Cups flour
• 4 Eggs
• ½ Teaspoon salt
• 1 Teaspoon baking powder
• 1 Cup mini chocolate chips
• 1 Cup chopped nuts (optional)

Directions

1. Preheat oven to 350 degrees
2. Heat brown sugar and butter, still continually until sugar melts and is well mixed.
3. Dissolve coffee in hot water and add to butter mixture.
   OPTIONAL Allow mixture to cool to room temperature before continuing.  This option will keep the chocolate chips from melting into the mixture and you should be able to see individual chips when done baking.  I normally do not wait.  This causes chips to melt and sink to the bottom of pan creating a yummy chocolate layer.
4. Grease two 9×13 pans
5. Beat egg and vanilla into butter mixture.
6. sift dry ingredients together and mix into butter mixture.
7. If you chose to let butter cool above, stir in chocolate chips now.
8. Stir in the optional nuts.
9. Bake 25-30.
10. Let cool completely before cutting.
11. May be dusted with powdered sugar is desired.

These are great with a glass of cold milk or even with a cup of hot coffee – try them both.

I hope you enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Coffee Blondes

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Ingredients

• 1 (10 ounce) package frozen raspberries, thawed
• 2 Tablespoon white sugar
• 3 Tablespoons orange liqueur
• 1¾ Cups heavy whipping cream
• 6 Ounces white chocolate, chopped
• 1 Drop red food coloring

Directions

1. Process berries in blender or food processor until smooth.  Strain mixture into a small bowl, and discard seeds.  Add the sugar and liqueur, stir until sugar dissolves.
2. In heavy saucepan (double boiler is best) on low heat, warm ¼ cup of the cream and the chocolate, stirring constantly until chocolate melts.  Let mixture cool until luke-warm.  stir in 1 tablespoon of raspberry sauce and the drop of food coloring.  Transfer to a large bowl.
3. In a medium bowl, whip remaining cream to soft peaks.  Fold into chocolate mixture, one third at a time until no streaks remain.
4. Layer into glasses/dishes, place in refrigerator until well set.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Rasberry White Chocolate Mouse

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Ingredients

• 1 Package (10 count) of refrigerator biscuits
• 1 Tart apple, peeled and diced
• ¼ Cup craisins
• 2 Tablespoons sugar
• ½ Teaspoon nutmeg
• 2½ Tablespoons butter

Directions

1. Preheat oven to 375 degrees
2. Spray muffin pay, thoroughly coat
3. Use a rolling pin to flatten each biscuit into a 3-4 inch circle
4. Combine apples, craisins, sugar, cinnamon and nutmeg
5. Place apx 1 tablespoon of mixture onto each biscuit
6. Dot each with a small pat of butter
7. Bring up side of biscuit, twist and seal into a small pouch.
8. Place each into greased muffin cup
9. Bake for 13 minutes or until golden brown.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Mini Apple Pies

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Ingredients:
2 Large eggs, beaten
1 Cup granulated sugar
1 Stick unsalted butter, melted
1/4 Cup Bourbon
1/4 Cup Kahlua
1/4 Cup corn starch
1 Cup chopped pecans
1 Cup mini chocolate chips (regular works too, but the minis melt better)
1 9″ crust

Directions:
Preheat oven to 350 degrees.

Bake empty crust until slightly browned.

Mix first eight ingredients together, pour into crust.  Place foil on edges of crust to prevent burning.

Bake at 350 degrees for 45 minutes.

Serve warm for best effect.  I’m told that eating a slice cold feels like doing shots, somehow when warm the flavors meld better.

Post from: Austin, Texas SEO - Jack Leblond

Chocolate Bourbon and Kahlua Pecan Pie

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Ingredients:

Apple Filling
5 large Granny Smith apples – peeled, cored and thinly sliced
½ cup white sugar
1 tablespoon all-purpose flour
2 tablespoons lemon juice
¼ cup Brandy

Topping
3 boxes vanilla pudding mix
1 cup brown sugar
1 cup apple flavor instant oatmeal
1 cup unsalted butter – softened
4 ounces of caramel sauce (I used ice cream topping)

Directions:

Preheat oven to 350 degrees.

In a zip-lock bag toss filling ingredients. Set aside to marinate while preparing crumble mixture.

In a large bowl, mix together pudding mix, brown sugar, oatmeal and butter until a crumbly texture is achieved. Do not use hands to mix as this will cause butter to become too soft and mixture will become creamy instead of crumbly.

Spread apple filling into a WELL GREASED 9×13 baking pan, drizzle caramel over apples. Sprinkle crumble mixture over apples.

Bake for about 45 minutes or until filling is bubbly and topping is golden brown.

Let cool slightly before serving – filling is HOT. A dollop of whipped cream is a nice extra touch.

Post from: Austin, Texas SEO - Jack Leblond

Caramel Apple Crumble

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