The Online Recipe Book

——————————–FIRST LAYER——————————– 1 c Flour; all purpose

1/2 c Confectioner’s sugar

1/2 c Butter; softened

3 ts Instant coffee crystals

-dissolved one by one in 1 tb -Hot water

-Butter for greasing pan ——————————–SECOND LAYER——————————– 2 c Confectioner’s sugar

1 tb Instant coffee crystals

-dissolved in 2 tb Hot water

1 Egg; lightly beaten, at room

-temperature 1/2 c Butter; softened

1/2 c Milk

———————————TOP LAYER——————————— 4 oz White chocolate; 4 squares

1 tb Butter

2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F. FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner’s sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.

SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined. (can use food processor or electric mixer). Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly). Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chill in refrigerator half an hour or more till set. THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin). OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill. Before the third layer is completely set, score into bars. VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate (this variation is easier as the middle layer and semisweet chocolate are similar in colour.) MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)

4 Squares (4 Ounces)

-Unsweetened Chocolate, -Broken Into Pieces 1/3 c Butter Or Margarine

1 1/2 c Sugar

1 1/2 ts Vanilla Extract

3 lg Eggs, Separated

1/2 c Unbleached All Purpose Flour

3 tb Water

3/4 c Finely Chopped Pecans

1/8 ts Cream Of Tartar

1/8 ts Salt

Chocolate Glaze 1 c Powdered Sugar

1/2 ts Vanilla Extract

2 tb Butter

2 tb Water

1 Square (1 Ounce) Unsweetened

-Chocolate Hot Water Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center). Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading evenly on the top and sides. Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached.

CRUST: 3 tb Butter, melted

1 1/2 c Oreo cookie crumbs

FILLING: 2 lb Deli cream cheese

1 Tub mascarpone cheese

1 c Granulated sugar

1 ts Vanilla

8 Eggs

10 oz. semisweet chocolate,

-melted LYCHEE LOVE LIQUID: 8 oz. cleaned, pitted lychee

-fruit Juice of 1 lemon

To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan. Chill.

To make filling, cream the cheeses on slow speed of mixer, then add sugar. Blend until smooth, add vanilla. Beat in eggs one at a time. Remove one-third of the cheese mixture, set aside.

Add warm, not hot, melted chocolate to remaining cheese mixture. Pour into springform pan. Transfer reserved cheese mixture into piping bag. Place tip well into chocolate cheese mixture and squeeze a large even dot in center. Continue making smaller dots in batter around cake and rim. Bake in a 250F oven for 1 1/2 hours or until firm in center. Chill.

To make lychee sauce, blend lychee fruit and lemon in food processor until smooth. Serve each slice surrounded by a pool of sauce. Makes 12 to 16 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Restaurant at the CN Tower Toronto Star Magazine.

—–

1/3 cup crackers, saltines — crushed & divided

3 whole egg WHITES

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 cup sugar

1 teaspoon vanilla extract

1/2 cup pecans toasted — chopped

1 pkg (4oz) German sweet chocolate

2 tablespoons butter

4 cups strawberries — halved

1 cup whipping cream

2 tablespoons confectioners’ sugar

Sprinkle 2 tablespoons cracker crumbs into a greased 9 pie plate. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in the vanilla, pecans and remaining cracker crumbs. Spread meringue onto the bottom and up the sides of prepared pan. Bake at 300 deg F for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight . Melt chocolate and butter; drizzle over shell. Let stand 15 minutes or until set. Top with berries. Whip the cream and confectioners’ sugar until soft peaks form; spoon over berries.