dessert archives

Gateau Au Chocolat
14 oz. semisweet baking chocolate
7 oz unsalted butter
1-1/4 cups sugar (for chocolate mixture) 14 eggs, separated
1-1/2 T triple sec
1 T pure vanilla extract

Butter and flour 12 inch springform pan. Break chocolate into chunks and put it in the top of a double boiler along with the butter. Melt stirring occasionally. Stir sugar into melted chocolate and stir until sugar is dissolved.

Beat egg yolks in separate bowl. Beat hot chocolate mixture into the yolks. Add triple sec and vanilla.

Beat the egg whites to stiff peaks. Fold egg whites and chocolate mixture together carefully.

Pour mixture into prepared pans and bake for 2- 2-1/2 hours at 250¼. Remove, let cool to room temperature then cover and chill.
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Caramel Pumpkin Flan
Serves approx 10
4 c. Sugar
1-1 / 2 c. Water

In a skillet combine water with sugar and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into ramekins, tilting the pan to coat the bottom evenly, and let the caramel harden.

1-1 / 3 Cups sugar
12 eggs
4 c. Pumpkin puree
scant tsp. Salt
scant tsp. Ginger
scant tsp. Cinnamon
1 / 2 tsp. Gr. Allspice
4 c. Cream
1-1 / 2 tsp vanilla

Whisk the eggs with sugar, add the pumpkin puree, salt, ginger, cinnamon, allspice, vanilla and cream. Pour the custard into the ramekins. Bake at 350¼ in a water bath for approx. 1 Hour and 15 min.
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