Recipes Included On This Page Dark-Chocolate Soufflé Cake CL - 5 pts Date-Nut Icebox Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dark-Chocolate Soufflé Cake CL - 5 pts Recipe By : Cooking Light, NOVEMBER 1997 Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 3/4 cup water 1 tablespoon instant espresso or 2 tablespoons instant coffee granules 2/3 cup Dutch process cocoa or unsweetened cocoa 1/4 teaspoon salt 2 ounces semisweet chocolate -- chopped 2 ounces unsweetened chocolate -- chopped 2 tablespoons Kahlúa -- (coffee-flavored liqueur) 3 large egg yolks 1/3 cup sifted cake flour -- (such as Swan's Down) 6 large egg whites -- (at room temperature) 1/4 teaspoon cream of tartar 1/3 cup granulated sugar 1 tablespoon powdered sugar 1/4 cup raspberries -- (optional) Chocolate curls -- (optional) Preheat oven to 300F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlúa and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300F. for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. Note : A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour. Yield : 12 servings (serving size: 1 wedge) S(Formatted by Chupa): "11.02.04" NOTES : Cake flour is a fine-textured, soft wheat flour with a high starch content that usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket. Contributed to the FareShare Gazette by Chupababi; 5 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 5g Fat (25.3% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Date-Nut Icebox Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup firmly packed brown sugar 1 cup sugar 1 cup shortening Mix well and add: 3 large eggs Add and blend in: 2 teaspoons baking soda -- (level) mixed with 1 Tablespoon boiling water Add: 4 cups flour 1/2 teaspoon salt Mix well. 12 ounces chopped dates -- (cut up) 3/4 cup chopped nuts 1 teaspoon vanilla extract Stir into mixture well. Place dough in two rolls 2 1/2 inches in diameter on two sheets of waxed paper. Roll up and twist end to close. Chill at least 3 hours before baking. Slice into 1/4-inch slices and place on baking sheets 2 inches apart. Bake in preheated 350-degree F. oven 10 minutes or until cookies turn golden brown around the edges. Wait 1 minute before transferring to cooling racks to cool completely. Contributed to the FareShare Gazette by Patty; 16 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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