Recipes Included On This Page Macadamia Nut Chocolate Cakes Mock Raspberry Jam Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macadamia Nut Chocolate Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces macadamia nuts -- toasted 3/4 cup butter 1 cup granulated sugar 4 eggs 1/2 cup unsweetened cocoa -- sifted 3/4 cup flour 3/4 teaspoon baking powder 1 cup milk 1 tablespoon orange zest 1/2 cup unsweetened coconut -- toasted **Chocolate Sauce** 2 tablespoons heavy cream 1 tablespoon butter 2 ounces bittersweet chocolate -- chopped Vanilla bean ice cream To make the cake: Finely grind 1/2 the macadamia nuts and coarsely chop the remaining half. Cream the butter, sugar and ground nuts, and add the eggs one at a time, mixing well after each addition. Sift together the cocoa, flour and baking powder, add to the mixture and stir until fully incorporated. Place six 2 1/2-inch-diameter by 1 1/2-inch-high buttered ring molds on a parchment lined sheet pan. Fill the molds two-thirds full with the batter and sprinkle with the chopped macadamia nuts. Bake at 350 degrees F. for 15 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. To make the coconut emulsion: Bring the milk, orange zest and coconut to a boil. Remove from the heat, cover and steep for 30 minutes. Puree the mixture until smooth and strain through a fine-mesh sieve. Warm just prior to serving and mix with a hand held blender until frothy. Assembly : Place a cake in the center of each plate. Encircle the cakes with a ring of Chocolate Sauce around the plate (a squeeze bottle works well for this). Spoon the coconut emulsion inside the ring of Chocolate Sauce. Place a small scoop of vanilla bean ice cream on top of the cakes. Chocolate Sauce: Yield 1/2 cup Bring the cream to a boil and immediately pour it over the butter and chocolate. Stir until smooth. Michelle Gayer, the pastry chef featured in "Charlie Trotter's Desserts," makes: Macadamia Nut Chocolate Cakes; Monday, March 1, 1999 ©1999 BayTV Contributed to FareShare by Mary. FareShare Gazette; 2 September, 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Raspberry Jam Recipe By :Source: Ladysmith Public School Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds quinces 6 pounds ripe tomatoes 8 pounds sugar Peel and core quinces, put through mincer, pour boiling water over ripe tomatoes to remove skin, then put quinces and cut up tomatoes into preserving pan and bring to boil. Add sugar and boil about 3 hours or until set. - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Submitted by Leanne Wright to The FareShare Gazette September 10, 2000

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.