A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
|
|
|
|
Directions: With a serrated knife or thread, cut cake into two layers and place one
layer in a 9 inch springform pan.
In a double boiler, over hot water, melt chocolate and fondant. Or, use a
microwave oven to melt the ingredients, allowing 12 minutes for chocolate,
20 seconds for fondant - medium power.
Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
Beat the remaining chilled cream until it forms soft peaks; set aside.
In a large bowl, combine warm cram with fondant and melted chocolate. Stir
until ingredients are evenly blended and the temperature is reduced to
lukewarm.
Beat the soft chocolate mixture and gradually incorporate the whipped
cream.
Spoon one-half of the creamy chocolate mixture over cake. Top with second
layer of cake. Complete by spreading the second half of the chocolate
mixture over top. Refrigerate the cake for 8 to 12 hours.
Serve chilled with whipped cream and chocolate curls.
Serves 16.
From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the
Cafe de Paris, 66 St. Louis in Quebec City.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Cafe diablo Equipment:
Microwavable presspot
Large coffee maker
Metal tea ball
Coffee filter
Protocol:
1.) Pour 17cups H2O into large coffee maker
2.) Add 1 cup brown sugar and stir.
3.) Add 1 cup H2O to press pot
4.) Add 2.5oz unsweetened chocolate to press pot
5.)
Caramels mous au chocolat (soft chocolate caramels) Cook together in a copper pan (or a pan not lined with tin) until the
mixture reaches th 'ball'stage. (To test the stage of the cooking by
finger, dip the thumb and index finger into cold water, then into the
mixture, bringing the 2 fing
Cafe nut caramel Blend caramelized Eagle Brand Sweetened Condensed Milk (see Magic
Caramel Pudding recipe), and hot coffee, beating until smooth. Chop
pecan nut meats and add. Pour into sherbet glasses. Chill. May be
garnished with whipped cream. Serves six.
Iced coffee - granizado de cafe Make black coffee in the usual way. Sweeten the coffee while is hot. Allow to cool and pour into a freezing tray and place into the freezer. Allow to freeze but not in a solid block. Beat up with fork. Serve into individual glasses and drink with a straw.
Cafe brulot Pour brandy over sugar lumps in a shallow dish. Let soak 15 minutes or
until lumps are saturated. Remove 1 lump and reserve.
Pour coffee into chafing dish or metal bowl with a flame underneath it.
Add cinnamon, cloves, vanilla bean, and orange rin
Cafe flora's vegetable nut burgers Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix
lightly. Remove from heat and stir in remaining ingredients. Let sit at roo
temperature for 4 hours to combine flavors. Burgers: Combine all burger
ingredients in a bow
Vinaigrette dressing (cafe croissant) 1. Put everything except the oils into your blender (or food processor). Mix until smooth.
2. Combine oils, and while machine is running, pour in slowly through the
open top or through the feed tube. Mix until dreesing is smoooth and thick.
Note: Th
Pasta chimayo-cafe pierre *Stem, seed and slightly crumble dried ancho chilies.
*******************************************************
****************** Place chilies in medium bowl. Add 1 cup boiling
water and let stand 30 minutes. Drain. Transfer chilies to blender.
Truffes au chocolat (chocolate truffles) Preparation: Put cream, butter and grated chocolate into a pan. The
chocolate need not be grated fine. The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed to
settle. Melt butter, chocolate, and cream
Caramels au chocolat (chocolate caramels) Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a round-bottomed copper pan and melt it slowly on the stove.
Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
merely want to melt the sugar
Buche de marrons au chocolat If you are using fresh chestnuts, cut an X on the flat side of
each chestnut. Place the chestnuts in a saucepan, cover with cold
water and bring to boil.
Cover and boil gently until tender, about 15 minutes.
Remove the pan from the heat
Crocodile cafe's chicken tortilla soup * or 6 or 7 ancho chiles pureed ** large, cooked and shredded Bring
1 qt chicken broth to boil with onion in soup pot. Combine remaining
chicken broth with 3 fried tortillas in a blender and blend until
combined and slightly thickened. Pour in
Burk's cafe spicy molasses tomato sauce 1. Puree the garlic and onions in a food processor. 2. Place in a heavy
bottom saucepan with the tomato sauce, beer, molasses, vinegar, lemon
juice, mustard, cumin, ginger, allspice, cayenne, coriander, nutmeg,
paprika, black pepper and white pepper
Skillet chilaquiles, cafe style of days old. Stale tortillas will absorb much less oil, making chilaquiles
a perfect way to use leftovers. I usually cut the tortillas into wedges and
let them air dry a couple of hours before frying. Heat the oil in a 12-inch
skillet (I use cast-
|
Loading...
|
::
