Family Weekly Cookbook
Imperial Chocolate DnMrt
to prepare: about 1 hr. to bake: 30 min.
(allow time for cooling dessert-layer) -H
eup double-strength coffee
' 12 o. semisweet chocolate pieces
eup (about 9) cm yolks
1 cap sugar
Hi. teaspoons vanilla extract
54 teaspoon almond extract
m eups (about 9) egg whites
teaspoon salt
M cap wear ,'.;..',.".'.
2 cops chilled! whipping cream
0 tablespoons sifted confectioners1 sugar .
, .: 2 teaspoons vanilla extract
1. Grease bottom of a 15xl0xl-in. jelly-roll pan.
Line with waxed paper leaving about 2 in. of paper
extending over ends; grease paper (bottom only).
2. Combine chocolate and hot coffee in double-boiler
top; heat over simmering water until chocolate is
melted, stirring occasionally. Finally, stir until
smooth; set aside to cool.
3. Combine in a large bowl egg yolks, 1 cup sugar,
and a mixture of 1 teaspoons vanilla and the al
mond extract; beat until thick and lemon colored.
Set aside. .
4. Using clean bowl and beater, beat egg whites and
salt until frothy. Add the cup sugar gradually,
beating well after each addition. Continue beating
until rounded peaks are formed. Thoroughly blend
cooled chocolate with egg-yolk mixture. Gently stir
in beaten egg whites. Turn into pan. (Batter will
completely fill pan.)
5. Bake at 350F 30 min. Remove from oven and set
. on cooling rack to cool completely, 1 to 1 hrs.
6. Run a knife along sides of pan to loosen layer, then
invert onto cooling rack covered with waxed paper.
Carefully lift off pan and gently peel off paper. Trim
edges with a sharp knife.
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MELANIE DE PROFT Food Editor
7. Beat the whipping cream (one cup at a time) un
til soft peaks are formed when beater is slowly lifted
upright. Into each portion of whipped cream with a
final few strokes, beat 3 tablespoons confectioners'
sugar and 1 teaspoon vanilla extract
8. To serve, cut dessert -layer into 16 pieces.' Trans
fer 8 to plates. Spoon half of the whipped cream onto
the pieces. Top with remaining pieces and whipped
cream. Sprinkle with shaved unsweetened chocolate.
8 servings
Note! To make the dessert as shown in photo, pre
pare dessert recipe twice and use about 3 cups whip
ping cream. Cut each dessert-layer into halves. Spoon
whipped cream generously between layers and on
top of dessert and garnish with the shaved chocolate. -
CrtfpM au Chocolat
Here is our version of a mouth-watering dessert spe
eialty served in a quiet, intimate Zurich, Switzerland,
"feeller" renowned for its fine food.
Hot Chocolate Sauce
to prepare: 15 tan.
cap batter
2 sq. (2 os.) unsweetened chocolate
- cap sugar
cap cocoa
Vl cap undiluted evaporated milk '
2 teaspoons vanilla extract
Few grains salt '
1. Melt butter and chocolate together in top of double
boiler over simmering water. Remove from heat and
stir in a mixture of sugar and cocoa. Gradually add
the evaporated milk, extract, and salt, blending well.
2. Cook over simmering water, stirring constantly, ,
until sauce is thickened, 3 to 4 min. Keep over hot
water while preparing crepes. About 1 cups
- . ' CrtpM
to prepare: about 30 min.
2 tablespoons butter '
1 cup sifted flour
Y cup sugar '
H teaspoon tall
S eggs, beaten
1 cup milk
1 teaspoon vanilla extract
1. Melt butter in an 8-in. skillet; set aside.
2. Sift the. flour, sugar, and salt together into a bowl..
3. Beat the eggs, milk, and extract together. Beat in
the melted butter. Combine egg mixture with dry in
gredients and beat with rotary beater until smooth.
4. Heat skillet, in which butter has been melted, to
moderately hot. Pour in scant one-fourth cup batter
or just enough to thinly cover bottom. Immediately
tilt skillet back and forth to spread batter evenly.
5. Cook over medium heat until light brown. Loosen
edges with a spatula; turn and brown second side. -Repeat
until all batter is used. Lightly grease skillet
with additional butter for each crepe. .
6. As crepes are cooked, transfer to baking sheets;
two or three on each sheet Spoon a generous amount
of the hot chocolate sauce on one-quarter of each
crepe, then fold one-half of crepe over other half;
fold into quarters. Press surface lightly with a spat
ula to distribute chocolate sauce to edges of crepe.
7. Sift confectioners' sugar lightly over each crepe,
then quickly place under broiler about 3 in. from
source of heat. Heat about 30 seconds, or until sugar
melts slightly.
8. Serve piping hot on heated serving platter or in
dividual dessert plates. About 10 crepes
family Weekly, April f , ltd
frn.
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includes these distinctive recipes for dessert,
coke, cookies, and candy delicious treats
aimed at pleasing chocolate lovers everywhere
w SI v
Rich with chocolate and whipped cream,
sensational Imperial Chocolate Dessert is regal
in appearance and a joy to eat.
Quick Cocoa Cako
OOOOKM ftllNO
For another attractive, easy-to-make dessert, toe sug
gest baking this cake batter in a greased, two-quart
ring mold. When unmolded and completely cooled,
frost cake ring and fill center with scoops of ice cream.
to prepare: IS ion. to bake: about 35 Mm.
1 V& cups sifted cake flour
1 cup sugar
Vfc cup cocoa
1 teaspoon baking powder
teaspoon baking soda
Yt teaspoon salt
6 tablespoons hydrogenated vegetable
shortening or aU-pnrpose shortening
2 eggs, well beaten
Yt enp milk
lH teaspoons vanilla extract
eup milk
2 teaspoons eider vinegar
1. Sift dry ingredients together into a large bowl;
blend to distribute cocoa. Add shortening.
2. Beat eggs, V cup milk, and extract together until
well blended; add to dry ingredients. Beat with elec
tric mixer on medium speed for 2 min. (or beat vig
orously about 300 strokes). Scrape sides and bottom
of bowl occasionally.
3. Blend the Vi cup milk and vinegar together and
add to batter. Beat on medium speed for 1 min. (or
beat vigorously about 150 strokes). Turn batter into
greased (bottom only) 8x8x2 in. pan.
4. Bake at 350F about 35 min., or until cake tester
or wooden pick comes out clean when inserted in
center of cake.
5. Remove from oven to cooling rack and cool cake
completely in pan. Frost with Rich Chocolate Frost
ing, preparing only one-half the recipe.
One 8-in. square cake
Frozen Mocha Chocolate Pudding:
eooe fos miitao
to prepare: 25 min.
to freeze: about 3 hrs.
(allow time for chilling gelatin mixture)
i cup cold water
1 tablespoon (1 env.) unflavored gelatin
1 cup hot double-strength coffee
2 sq. (2 os.) unsweetened chocolate .
eup sugar
Vi teaspoon almond extract
M eup cold water
Yi eup nonfat dry milk
2 tablespoons lemon juice
1. Sprinkle gelatin evenly over Vs cup cold water in
a bowl; let stand 5 to 10 min. to soften. Dissolve gela
tin over very hot water. -
2. Put chocolate and hot coffee into double-boiler
top over simmering water. Heat, stirring until blend
ed. Add sugar and stir until dissolved.
3. Remove from heat Stir dissolved gelatin and blend
into chocolate mixture. Set aside to cool slightly. Stir
in the extract
4. Chill mixture in refrigerator or over ice and water
until slightly thickened. If chilled in refrigerator, stir
occasionally; if chilled over ice and water, stir fre
quently. '
5. Combine the cup cold water and dry milk in a
bowl; beat with rotary beater until soft peaks are
formed. Add lemon juice and continue beating until
stiff peaks are formed. Add gelatin mixture gradually,
beating until thoroughly blended.
6. Turn into refrigerator tray or individual molds.
Freeze until firm. About IV qts.
Frosted Chocolate Nut Drops
TO PREPARE COOKIES: 30 MTN. TO BAKE: 12-15 MIN.
4 sq. (4 ox.) unsweetened chocolate, melted
over simmering water and cooled
2 cups (7 ox.) black walnuts, chopped
3 cups sifted flour
Y teaspoon baking powder
Yl teaspoon baking soda
Yt teaspoon salt
1 cup butter or margarine
' 2 teaspoons vanilla extract
2 cups sugar
3 eggs, well beaten
1 cup soured milk
; Rich Chocolate Frosting
1. Sift first four dry ingredients together.
2. Cream butter and extract until softened. Add sugar
gradually, creaming until fluffy after each addition.
3. Add eggs in thirds, beating thoroughly after each
addition. Stir in the cooled, chocolate.
4. Alternately add dry ingredients in fourths, soured
milk in thirds, to creamed mixture, beating only until
smooth after each addition (do not overheat). Blend
in the nuts. Drop by tablespoonfuls onto greased
cookie sheets. -
5. Bake at 350F 12 to 15 min.
6. Remove cookies to cooling racks immediately; cool
completely.
7. Prepare one recipe of Rich Chocolate Frosting.
Spread each cookie with about 1 tablespoon frosting.
About 4 doz.
To sour milk measure 1 tablespoon cider vinegar
into a measuring cup and fill with milk to make 1 cup.
Rich Chocolate Frosting
to prepare: 25 min.
4 sq. (4 ox.) unsweetened chocolate
Vl cup butter or margarine
2 cups sifted confectioners' sugar
- 1 egg ...
6 tablespoons water
2 teaspoons vanilla extract
Ys teaspoon salt
1. Melt chocolate and butter together in double
boiler top over simmering water. Stir in the sugar,
then the egg, water, extract, and salt.
2. Place double-boiler top in a bowl of ice and water.
Beat with electric mixer about 5 min., or until frost
ing is of spreading consistency.
About 3 cups frosting
Luscious Fudge
This creamy-soft fudge keeps moist for several weeks
stored in a tightly covered container.
to prepare: 20 min.
(allow time to cool)
3 4 16 -ox. plain milk chocolate bars, broken in
pieces
12 ox. semisweet chocolate pieces
1 7-oE. jar marahmallow cream
4V4 cups sugar
Few grains salt
1 144. can (1 cups) evaporated milk
2 teaspoons vanilla extract
1 to 2 cups chopped walnuts '' .
1. Combine milk, chocolate and chocolate pieces in
a large bowl. Stir in the marahmallow cream.
2. Combine sugar, salt and milk in a large, heavy
saucepan; stir until thoroughly blended. Bring to
boiling over medium heat and boil 6 min., stirring
occasionally.
3. Immediately pour boiling mixture over mixture
in bowl and beat until thoroughly blended and
creamy. Stir in the extract and nuts; turn fudge into
a buttered 13x9x2-in. pan.
4. Let stand about 2 hrs., then cut into 1-ln. squared.
Cool thoroughly. About 5 lbs. fudge
Family Weekly, April S, Mil