Chocolate Mousse Pie
Recipe
1/4 c Skim Milk
1 Envelope Unflavored Gelatin
2/3 c Skim Milk
2 lg Eggs, Separated
6 tb Sugar
1 tb Unsweetened Cocoa
1 tb Vanilla
1 1/2 c Low Fat Cottage Cheese
1/3 c Graham Cracker Crumbs
1/8 ts Cinnamon
Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk;
allow to soften for 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour
into blender bowl and blend until gelatin dissolves.
Add egg yolks, 4 tb sugar, cocoa and vanilla. Blend at medium speed until well
mixed. Add cottage cheese and blend until smooth. Refrigerate until thick.
Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix
crumbs and cinnamon. Place in an 8" pie pan.
Carefully pour in chocolate mixture and refrigerate.
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Chocolate Decadant Cake
1 c Boiling water
3 oz Unsweetened chocolate
1/2 c Sweet butter
1 ts Vanilla extract
2 c Sugar
2 Eggs, separated
1 ts Baking soda
1/2 c Sour cream
2 c Less 2 tablespoons flour
1 ts Baking powder
Icing:
2 tb Butter
1/4 c Semi-sweet chocolate chips
6 tb Heavy cream
1 1/4 c Powdered sugar
1 ts Vanilla extract
Chop up chocolate, butter and put them in boiling water. melting them. Add
vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold
in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes.
Icing: combine all ingredients and put on
low heat. stir constantly. cool. it will thicken. put on topof cake and let
drizzle down sides.
Chocolate Mud Cake Recipe
Cake:
1/2 c Butter
1 1/2 c Hot Water
2 c Castor Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs
Vanilla Icing:
125 g Dark Cooking Chocolate
1/4 c Unsalted Butter
Melt butter in double boiler, stir in combined coffee and hot water, then
chocolate & sugar. Stir until smooth. Sift dry ingredients into 3 lots.
Place melted ingredients into electric mixer bowl and gradually beat in dry
sifted ingredients individually. Add eggs and vanilla and beat well. Greased
and base line a 25 cm cake tin & pour in mixture.
Bake in slow oven 300F for approx 2.5 hours. Stand for 5 minutes before turning
out of tin.
Icing: Melt chocolate and butter in double
boiler and beat with a wooden spoon until smooth.Pour over cold cake and smooth
out. Note Cooking time may vary. Cake is cooked when skewer comes out
reasonably clean.
