Recipe Archive - 18 November 2007

1 pound chocolate
1 pound butter
1 cup heavy cream
1 cup sugar
9 eggs
4 tsp vanilla

In a medium saucepan combine chocolate, butter, sugar and cream over low/medium heat, stirring constantly until melted and remove from heat. In another bowl whisk eggs and vanilla, stir in half the melted chocolate mixture, then return mixture to sauce pan and blend smooth. Pour into a greased springform pan and bake 350 F for about 45 minutes.

Source: Fire on The Mountain Restaurant, recipe submitted for The Taste Of The Hudson Valley International Wine and Epicurean arts Festival

My notes: having made similar to this recipe I have used semi sweet chocolate, room temperature eggs and butter. The batter with puff during baking and fall with cooling. If your oven heats hot, you may find the sides of cake getting over cooked and may require less baking time.

Once cool, chill overnight to produce best texture. Serve in small slices as the flourless cake is very rich. I like a dollop of whipped cream and fresh raspberries and a mint leaf for garnish.



ISSN 1938-7385 Volume 13, Number 34 This Week's Contents 1. Flourless Chocolate Decadence 2. Mocha Pinot Noir Dessert Sauce 3. Candy Cane Mousse 4. Cranberry Tortillas 5. Chicago-style Horseradish Dip

1. Flourless Chocolate Decadence submitted by butterflydog 1 pound chocolate 1 pound butter 1 cup heavy cream 1 cup sugar 9 eggs 4 tsp vanilla In a medium saucepan combine chocolate, butter, sugar and cream over low/medium heat, stirring constantly until melted and remove from heat. In another bowl whisk eggs and vanilla, stir in half the melted chocolate mixture, then return mixture to sauce pan and blend smooth. Pour into a greased springform pan and bake 350 F for about 45 minutes. Source: Fire on The Mountain Restaurant, recipe submitted for The Taste Of The Hudson Valley International Wine and Epicurean arts Festival My notes: having made similar to this recipe I have used semi sweet chocolate, room temperature eggs and butter. The batter with puff during baking and fall with cooling. If your oven heats hot, you may find the sides of cake getting over cooked and may require less baking time. Once cool, chill overnight to produce best texture. Serve in small slices as the flourless cake is very rich. I like a dollop of whipped cream and fresh raspberries and a mint leaf for garnish.

2. Mocha Pinot Noir Dessert Sauce submitted by butterflydog 2 cups semi sweet chocolate chips 1/2 cup heavy cream 1 Tbs butter 1 1/2 tsp instant coffee granules 1/3 cup Pinot Noir ( or other similar dry red wine ) This is a good dessert sauce if one has left over wine. In a saucepan combine chocolate, cream, butter and coffee granules, Cook and stir constantly over low heat to melt chocolate. remove from heat. Stir in wine, cool slightly and serve immediately. makes 2 cups Use to serve over cheese cake, pound cake, vanilla ice cream

3. Candy Cane Mousse submitted by butterflydog 2 cups heavy cream 2 Tbs powdered sugar 1 tsp vanilla 2/3 cup finely crushed peppermint flavored candy Miniature candy canes for garnish Adults and kids like this refreshing peppermint dessert. Beat cream, sugar and vanilla until stiff. Fold in finely crushed candy canes to blend. Place mixture into 6 dessert goblets and garnish with a whole miniature candy cane. Serve immediately. Yield: 6

4. Cranberry Tortillas submitted by butterflydog 8 ounces soft cream cheese 1/4 cup powdered sugar 1 tsp vanilla 1/2 tsp cinnamon 1/3 cup dried cranberries 6 flour tortillas , 8 inch size Beat together the cream cheese, sugar, vanilla and cinnamon till smooth. Stir in the cranberries. Evenly spread mixture over one side of the tortillas leaving a 1/2 inch border. Roll up tortilla jelly roll fashion. Wrap in plastic wrap and chill several hours or overnight . To serve: Cut each roll in half. Yield 12 pieces. Use as a snack , appetizer or party food.

5. Chicago-style Horseradish Dip submitted by dlyonsden Let the partying begin........ someone brought the chips, and someone brought the vegetables, the fridge is stocked with your favorite beverages, but wait! Something's missing! Where's all the dip for for those fingertip delights? 1/2 lb pasteurized process cheese spread, cubed 1/3 cup horseradish sauce 1/4 cup milk Stir all ingredients in saucepan over low heat until smooth. Serve hot with vegetable dippers, hot cooked chicken nuggets or French bread cubes. Makes 1 1/3 cups.

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