Monthly Archives: May 2015
5 Eggs — separated
1/2 Cup Powdered Sugar — sifted
Tablespoons Flour — sifted
Tablespoons Cocoa Powder — sifted
1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar
2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk — scalded
1/2 Cup Sugar
1/4 Cup Flour
1/2 Teaspoon Vanilla
Powdered Sugar For Garnish
FOR THE CAKE:
Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4″. Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.
FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.
Serves: 8 to 10
* 2 9-inch unbaked pie crusts in glass baking dishes
* 1 cup butter
* 6 ounces dark chocolate
* 3 cups sugar
* 2 tablespoons flour
* 6 eggs
* 2 teaspoons vanilla
* 12 ounce can evaporated milk
* Optional: Whipped Cream
Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F.
In large saucepan on low melt butter and chocolate, stirring occasionally.
In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
Makes 2 Pies. (One to share and one to eat?)
Serve with whipped cream.
Makes 6 servings
12 ounces evaporated lowfat milk
1 teaspoon vanilla extract
1 cup plain lowfat yogurt, stirred
2 ounces semisweet chocolate chips
3/4 cup sugar
2 teaspoons cornstarch
In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold. Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer’s directions; or follow refrigerator-freezer instructions previously posted.
Amount Per Serving: Calories 231 – Calories from Fat 48
Percent Total Calories From: Fat 21%, Protein 11%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 5mg, Sodium 89mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 756 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units