Chocolate and Banana Cream Cake

Serving Size : 1
Preparation Time :8:00

---- Cake: -----

1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

---- Cream filling: -----

3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine -- solid
1 teaspoon vanilla extract
powdered sugar -- optional
whipped cream -- optional

Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again. Preheat oven to 375 degrees.

1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking powder and salt. Set aside.
2. In large mixing bowl, beat egg whites at high speed until soft mounds form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
3. Combine egg yolks, water and vanilla. Add to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula.
4. Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove from pan immediately and cool.
5. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with filling. Top with bananas and place second layer on top of bananas. IMPORTANT: Chill 6 hours to overnight.
6. Just before serving, sprinkle with sifted powdered sugar or serve with sweetened whipped cream.

FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually add 2 cups milk and cook over medium heat, stirring constantly, until mixture is very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend in margarine and vanilla. Cover and chill thoroughly before using to fill cake layers.

Papaya-Cream Cheese Tart

Serving Size : 8
Preparation Time :1:00

2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water

STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour mixture and water and knead until malleable, but not homogeneous. (The amount of water given is approximate; adjust the amount used according to the dough's consistency.) Leave bits of plain butter, otherwise the dough becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or until tart shell browns slightly. Chill.

STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in whipped cream, powdered sugar, and vanilla extract. Set aside.

STEP THREE: Assemble Tart--
Fill tart shell with cream cheese mixture. Arrange papaya slices in a pinwheel design over the top of the cream cheese. Place macadamia nuts in center of tart. With a pastry brush, coat top of tart with peach glaze. Refrigerate for 1/2 hour before serving.

STEP FOUR: Prepare Chocolate Sauce--
Heat bitter chocolate, semisweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.

STEP FIVE: To Serve--
Slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of tart on each plate.

Frozen Raspberry and Macaroon Souffle

Serving Size : 12
Preparation Time :1:30

1 pound white chocolate
8 ounces butter
8 ounces egg yolks
10 ounces powdered sugar
4 ounces raspberry liqueur
12 ounces egg whites
2 pounds cream -- whip to soft peaks
4 ounces toasted coconut
2 ounces Coco Lopez
12 ounces raspberries

STEP ONE:
In a large saucepan, melt butter and white chocolate and cool.

STEP TWO:
In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.

STEP THREE:
Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.

STEP FOUR:
Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.

Poached Fresh Pears in White Burgundy with Chocolate Sauce

Serving Size : 6
Preparation Time :0:40

6 large fresh pears
1 1/2 quarts white wine
1 cup sugar
6 cloves
2 cinnamon sticks
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups powdered sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee

STEP ONE:
Select large firm pears. Peel pears, leaving the stems. Core from the bottom, leaving a 3/4-inch hole. Bring the white wine, sugar, and seasoning to a boil in a saucepan. Place the pears in the wine and simmer until tender. Be careful not to overcook. Set aside and let the pears cool in the wine.

STEP TWO: Chocolate Sauce--
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.

STEP THREE:
Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves.

CHEF'S NOTE:
These pears are excellent served over French Vanilla ice cream and topped with chocolate sauce.

Chocolate Frosting

Serving Size : 12

8 ounces semisweet chocolate square
2 tablespoons light olive oil

In the top pan of a double boiler placed over gently boiling water, melt chocolate. Slowly add oil, stirring until mixture is blended and of a consistency that can be poured.

NOTES : Yield: 1 cup.

Chocolate Sauce for Fresh Fruit

Serving Size : 6
Preparation Time :0:40

1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee

Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.

Chestnut Torte

Serving Size : 8

2 pounds chestnuts
Milk -- to cover
Butter -- for baking pan
1/2 cup butter -- softened
Flour -- for baking pan
6 eggs -- separated
1 whole egg
1 cup sugar
2 tablespoons sugar
1 tablespoon fine dried bread crumbs
2 tablespoons rum
Chocolate Frosting
1 cup whipping cream -- for topping

Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil 10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a time, and peel off hard outer shell and soft inner membrane. When all chestnuts are peeled, drain water and return chestnuts to saucepan. Add milk just to cover and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15 to 30 minutes). Press chestnuts through a sieve and set aside. Preheat oven to 350 degrees. Butter and flour an 8 or 9-inch-round pan. In a large bowl beat egg whites until soft peaks form. Gradually add 1/3 cup of the sugar, beating constantly until stiff peaks form. In another large bowl cream together egg yolks and 2/3 cup of the sugar until fluffy and lemon colored. Gently fold in egg-white mixture alternately with bread crumbs and half of the reserved chestnuts. Pour batter into prepared pan. Bake until a cake tester inserted in center comes out clean (30 to 35 minutes). Transfer pan to a wire rack to cool completely. Turn cake out of pan and split cooled cake in half crosswise to form 2 layers. Crack the whole egg into a mixing bowl and add the 1/2 cup butter, the 2 tablespoons sugar, and rum. Cream until thick and smooth. Beat in the remaining chestnuts until well blended. Prepare Chocolate Frosting as directed and keep warm. Spread chestnut mixture over 1 layer of cake and top with second layer. Pour warm frosting over top. Whip cream until stiff peaks form, then pack into a pastry bag fitted with a star tip. Pipe whipped cream decoratively on sides of torte.

NOTES : Yield: 8 servings (serving size: one 9 inch torte ).

Cocoa Mocha Mint

Serving Size : 1
Preparation Time :0:05

1 fluid ounce white creme de cacao
1 fluid ounce Kahlua
1 fluid ounce white creme de menthe
1 fluid ounce sweet cream
cracked ice

Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass.

Fudgiest Brownies

Serving Size : 12
Preparation Time :0:45

1/2 cup butter
3 ounces baking chocolate
2 eggs -- well beaten
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar

Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350 degrees until set, or about 30 minutes.