Text 5649, 80 rader
Skriven 2011-01-09 18:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: new world foods
=======================
-=> Quoting Dave Drum to Janis Kracht <=-

 >> Potatoes, of course, originated in Peru

 DD> It's odd ... tomatoes and potatoes and chilies originated in the
 DD> Americas (the first two in Peru) and have become two of the mainstays
 DD> of a number of world cuisines. It's hard to imagine Italian cuisine
 DD> without tomatoes, or many oriental dishes (especially Indian and Thai)
 DD> without chilies. 

Also important to global cuisine are maize, beans and how can we
forget... chocolate!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Fudge Cake (A.K.A. Death By Chocolate)
 Categories: Chocolate, Cakes, Desserts, Frosting, Alcohol
      Yield: 6 Servings
 
     10 oz Baker's semi-sweet chocolate
    1/2 c  Lightly salted butter
      6 lg Eggs, separated, room temp
      1 c  Granulated sugar
      1 tb Creme de cacao, Kahlua or
           -dark rum
    1/2 ts Vanilla
           Butter and powdered cocoa
           -for the pan
           FROSTING:
      1 c  Sour cream, room temp
     14 oz Baker's semi-sweet chocolate
 
  Cake: Place oven rack in lower third of the oven, and preheat oven
  to 375 degrees.  Butter an 8 inch springform pan, and coat with
  powdered cocoa.
  
  Melt chocolate and butter in a double boiler over hot, but *not
  boiling*, water. (don't rush this step, chocolate burns easily)
  
  Beat egg yolks in a lg mixer bowl at high speed, gradually adding
  3/4 c of the granulated sugar.  Beat until yolk mixture is pale
  yellow and thick, 4 to 6 minutes.  Add melted chocolate mixture to
  the yolk mixture. Beat until completely smooth.  Add vanilla and
  liquor of your choice. Beat until blended.
  
  Beat egg whites in mdm mixer bowl at high speed until soft peaks
  form. Gradually beat remaining 1/4 c granulated sugar into whites;
  continue beating until stiff but not dry peaks form. Fold whites
  *gently* but thoroughly into chocolate mixture.  Pour batter
  evenly into pan; smooth top.
  
  Bake 15 minutes.  Reduce oven to 350 degrees; bake another 15
  minutes. Reduce oven temp to 250; bake 30 minutes longer (total
  baking time is 1 hour).  Turn off oven; prop open oven door and
  allow cake to remain in oven for 30 minutes.  Remove cake from
  oven and cover top with damp paper towelling; let stand 5 minutes.
  
  Remove towelling and cool cake completely.  Dome of cake will
  crack and collapse; this is normal - press top of cake down
  lightly to smooth top. Remove springform and transfer cake to
  serving platter.
  
  To make the frosting:
  
  Melt chocolate in double boiler over hot but not boiling water.
  Using a wooden spoon, mix in sour cream.  Pour over the cake. Let
  cool and harden.
 
MMMMM

Cheers

YK Jim


... The lack of chocolate keeps Chinese from being the One Perfect Cuisine

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