Temptation
From 22566 14 years agoIngredients
- 12 oz. Semisweet Choclolate shopping list
- 1/2 Cup butter (unsalted) shopping list
- 4 eggs (beaten) shopping list
- 1 Tablespoon sugar shopping list
- 2 Tablespoons flour shopping list
- 1/4 Cup almonds (toasted,and chopped) shopping list
- 4 teaspoons Amaretto shopping list
- *** *** *** shopping list
- 6 oz. Confectioner's Coating (almond bark) shopping list
- 1 Envelope unflavored gelatin shopping list
- 2 Tablespoons Amaretto shopping list
- 3 egg yolks shopping list
- 1 Cup whipping cream shopping list
- 1 teaspoon vanilla shopping list
- 3 egg whites shopping list
- 2 Tablespoons sugar shopping list
- Dash of salt shopping list
- *** *** *** shopping list
- 12 oz. Fresh(or)10 oz.frozen raspberries (thawed) shopping list
- 1/2 Cup sugar shopping list
- 1 Tablespoon Fresh lemon juice shopping list
- 1 Tableapoon Chambord(or)raspberry liqueur shopping list
- Fresh Raspberry(if you can) shopping list
- Choclolate Curls shopping list
How to make it
- Grease and flour two 9x1 1/2-inch round cake pans...set aside.
- Combine chocolate and butter in pan,heat until melted,stirring all the while,cool slightly.
- In double boiler,stir together the 4 beaten eggs,sugar,heat ,stirring all the while,until the mixture is lukewarm.
- Remove from the heat and beat until it has thickened,and increased 4 times in volume
- By hand,fold into the egg mixture,all with the almonds,and 4 teaspoon Amaretto.
- Stir about 1/4 of egg mixture into the chocolate,then fold the chocolate mixture into remaining egg mixture.
- Pour batter into pans.
- Bake for 20 minutes at 350 degrees.
- *** *** ***
- Mean while...Place confectioner's coating in pan over low heat,stirring all the while until melted,then cool slightly.
- In bowl soften gelatin in 2 tablespoons Amaretto.
- In pan stir together 3 yolks,and whipping cream,cook over low heat,stirring constantly,until mixture coats the back of a spoon.
- Remove from heat,stir in soften gelatin,stir until gelatin is dessolved in,add vanilla and the melted confectioner's coating.
- In large bowl beat egg whites till soft peaks appear,gradually add sugar,and salt.
- Beat until stiff peaks appear.
- Stir about 1/4 of the egg whites into confectioner's coating mixture,then fold coating mixture into remaining egg whites.
- Line a 9x1 1/2-inch baking pan with waxed paper,oil paper and sides of pan lightly.
- Add egg mixture,chill several hours or until set.
- *** *** ***
- Next...
- Your sauce...place into a blender,raspberries,sugar,lemon juice,and Chambord,process till smooth.
- Sieve to remove seeds.
- For Assemble...
- Carefully place 1 layer of cake top down on your best serving plate.
- Unmold confectioner's coating mixture,place atop cake layer.
- Top with remaining cake layer,top side up.
- Chill about 1 hour.
- Top with fresh raspberries,chocolate curls.
- To Serve...
- On crystal dessert plates,spoon about 2 tablespoons of raspberry sauce into each,top with wedge of cake.
- *** *** *** *** *** ***
- ~ 4th Grade~
- You stand there,opening the bright red heart encrusted card. The Bass Drummer inside your chest working overtime,as your heart goes...THUMPITY..THUMP..THUMP!!
- The eyes widened,as he quickly brushes your cheek with that escape-and-go-kiss.Running like thunder across the school playground,taking refuge behind the slide...peering out and around to catch your expression.
- As the accordion tissue papered heart bursts forth,fanning,bellowing,before me in all it's splender, all the while the...X's and O's rest beside a smudged thumb print.
- Looking his way....You Smile!...He Blushes!!
- ~Tomorrow Resumes~
- Dirt clods are thrown,the slight run-by shove, with that all familiar retort,that still rings in my ears to this day.
- ~ CATCH ME IF YOU CAN!!~
- ~Know it's early...but...HAPPY VALENTINES DAY!!~
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