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<blockquote data-quote="moreluck" data-source="post: 647660" data-attributes="member: 1246"><p><strong>Mississippi Fudge Torte </strong></p><p> </p><p>SERVES 12 <strong>CHOCOLATE WAFER CRUST</strong></p><p></p><ul> <li data-xf-list-type="ul">1 1/4 cups chocolate wafer crumbs (about 24 wafers)</li> <li data-xf-list-type="ul">5 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=141" target="_blank"><span style="color: #000000"><u>butter</u></span></a>, melted</li> </ul><p><strong>TORTE</strong></p><p></p><ul> <li data-xf-list-type="ul">4 1/2 ounces godiva <a href="http://www.recipezaar.com/library/getentry.zsp?id=224" target="_blank"><span style="color: #000000"><u>dark chocolate</u></span></a>, coarsely chopped (3 bars - 1.5 oz each)</li> <li data-xf-list-type="ul">10 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=141" target="_blank"><span style="color: #000000"><u>butter</u></span></a>, cut into pieces (1-1/4 sticks)</li> <li data-xf-list-type="ul">1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=64" target="_blank"><span style="color: #000000"><u>all-purpose flour</u></span></a></li> <li data-xf-list-type="ul">3 tablespoons unsweetened alkalized cocoa powder</li> <li data-xf-list-type="ul">1/4 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=7" target="_blank"><span style="color: #000000"><u>baking soda</u></span></a></li> <li data-xf-list-type="ul">1 1/4 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=139" target="_blank"><span style="color: #000000"><u>granulated sugar</u></span></a></li> <li data-xf-list-type="ul">1/4 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=359" target="_blank"><span style="color: #000000"><u>salt</u></span></a></li> <li data-xf-list-type="ul">3 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=138" target="_blank"><span style="color: #000000"><u>light corn syrup</u></span></a></li> <li data-xf-list-type="ul">1 tablespoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=350" target="_blank"><span style="color: #000000"><u>vanilla extract</u></span></a></li> <li data-xf-list-type="ul">3 large <a href="http://www.recipezaar.com/library/getentry.zsp?id=142" target="_blank"><span style="color: #000000"><u>eggs</u></span></a>, at room temperature</li> <li data-xf-list-type="ul">1/3 cup finely chopped <a href="http://www.recipezaar.com/library/getentry.zsp?id=276" target="_blank"><span style="color: #000000"><u>pecans</u></span></a></li> <li data-xf-list-type="ul">2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=276" target="_blank"><span style="color: #000000"><u>pecan halves</u></span></a></li> </ul><p><strong>APRICOT GLAZE</strong></p><p></p><ul> <li data-xf-list-type="ul">1/2 cup apricot preserves</li> <li data-xf-list-type="ul">2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=180" target="_blank"><span style="color: #000000"><u>dark rum</u></span></a></li> </ul><p><strong>CHOCOLATE GLAZE</strong></p><p></p><ul> <li data-xf-list-type="ul">3/4 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=361" target="_blank"><span style="color: #000000"><u>heavy cream</u></span></a></li> <li data-xf-list-type="ul">3 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=138" target="_blank"><span style="color: #000000"><u>light corn syrup</u></span></a></li> <li data-xf-list-type="ul">6 ounces godiva <a href="http://www.recipezaar.com/library/getentry.zsp?id=224" target="_blank"><span style="color: #000000"><u>dark chocolate</u></span></a>, coarsely chopped (4 -1.5 oz bars)</li> <li data-xf-list-type="ul">2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=180" target="_blank"><span style="color: #000000"><u>dark rum</u></span></a></li> <li data-xf-list-type="ul">1 1/2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=350" target="_blank"><span style="color: #000000"><u>vanilla extract</u></span></a></li> </ul><p><strong>GARNISH</strong></p><p></p><ul> <li data-xf-list-type="ul">2 pints <a href="http://www.recipezaar.com/library/getentry.zsp?id=252" target="_blank"><span style="color: #000000"><u>coffee ice cream</u></span></a> or <a href="http://www.recipezaar.com/library/getentry.zsp?id=252" target="_blank"><span style="color: #000000"><u>vanilla ice cream</u></span></a></li> </ul> <ol> <li data-xf-list-type="ol">MAKE THE CHOCOLATE WAFER CRUST:.</li> <li data-xf-list-type="ol">Preheat oven to 325ºF.</li> <li data-xf-list-type="ol">Butter sides of 9" sprinform pan.</li> <li data-xf-list-type="ol">Mix together cookie crumbs and butter in bowl.</li> <li data-xf-list-type="ol">Press mixture into bottom of prepared pan.</li> <li data-xf-list-type="ol">Refrigerate crust while preparing torte.</li> <li data-xf-list-type="ol">MAKE THE TORTE:.</li> <li data-xf-list-type="ol">Place chocolate and butter in microwave-safe bowl; microwave on medium (50% power) for 1 minute & stir.</li> <li data-xf-list-type="ol">Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.</li> <li data-xf-list-type="ol">Mix together flour, cocoa and baking soda.</li> <li data-xf-list-type="ol">Add sugar and salt to melted chocolate mixture.</li> <li data-xf-list-type="ol">Beat until blended, using electric mixer at low speed.</li> <li data-xf-list-type="ol">Beat in corn syrup and vanilla.</li> <li data-xf-list-type="ol">Add eggs, one at time, beating well after each addition.</li> <li data-xf-list-type="ol">Stir in flour mixture and then stir in finely chopped pecans.</li> <li data-xf-list-type="ol">Spread batter over crust.</li> <li data-xf-list-type="ol">Arrange pecan halves in concentric circles on top.</li> <li data-xf-list-type="ol">Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy.</li> <li data-xf-list-type="ol">Do not overbake. Cool completely in pan on a wire rack.</li> <li data-xf-list-type="ol">Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight.</li> <li data-xf-list-type="ol">Loosen torte from side of pan with a knife.</li> <li data-xf-list-type="ol">Remove side of springform pan.</li> <li data-xf-list-type="ol">Place on wire rack over baking sheet.</li> <li data-xf-list-type="ol">PREPARE THE APRICOT GLAZE:.</li> <li data-xf-list-type="ol">Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil.</li> <li data-xf-list-type="ol">Remove from heat and press through a sieve into a small bowl.</li> <li data-xf-list-type="ol">Brush top and side of torte with a thin coating of hot apricot glaze.</li> <li data-xf-list-type="ol">Let stand 15 minutes.</li> <li data-xf-list-type="ol">PREPARE THE CHOCOLATE GLAZE:.</li> <li data-xf-list-type="ol">Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil.</li> <li data-xf-list-type="ol">Remove from heat.</li> <li data-xf-list-type="ol">Add chopped chocolate & let stand 30 seconds.</li> <li data-xf-list-type="ol">Whisk until smooth.</li> <li data-xf-list-type="ol">Stir in rum and vanilla.</li> <li data-xf-list-type="ol">Spread some of the chocolate glaze over top and side of torte.</li> <li data-xf-list-type="ol">Refrigerate 10 minutes to set glaze.</li> <li data-xf-list-type="ol">Reserve remaining glaze in small bowl.</li> <li data-xf-list-type="ol">Cover and refrigerate until serving time.</li> <li data-xf-list-type="ol">TO SERVE:.</li> <li data-xf-list-type="ol">Heat remaining glaze & cut torte into wedges.</li> <li data-xf-list-type="ol">Place a wedge on dessert plate.</li> <li data-xf-list-type="ol">Drizzle plate with warm chocolate glaze and add a scoop of ice cream.</li> <li data-xf-list-type="ol">Serve immediately.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 647660, member: 1246"] [B]Mississippi Fudge Torte [/B] SERVES 12 [B]CHOCOLATE WAFER CRUST[/B] [LIST] [*]1 1/4 cups chocolate wafer crumbs (about 24 wafers) [*]5 tablespoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=141"][COLOR=#000000][U]butter[/U][/COLOR][/URL], melted [/LIST][B]TORTE[/B] [LIST] [*]4 1/2 ounces godiva [URL="http://www.recipezaar.com/library/getentry.zsp?id=224"][COLOR=#000000][U]dark chocolate[/U][/COLOR][/URL], coarsely chopped (3 bars - 1.5 oz each) [*]10 tablespoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=141"][COLOR=#000000][U]butter[/U][/COLOR][/URL], cut into pieces (1-1/4 sticks) [*]1 cup [URL="http://www.recipezaar.com/library/getentry.zsp?id=64"][COLOR=#000000][U]all-purpose flour[/U][/COLOR][/URL] [*]3 tablespoons unsweetened alkalized cocoa powder [*]1/4 teaspoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=7"][COLOR=#000000][U]baking soda[/U][/COLOR][/URL] [*]1 1/4 cups [URL="http://www.recipezaar.com/library/getentry.zsp?id=139"][COLOR=#000000][U]granulated sugar[/U][/COLOR][/URL] [*]1/4 teaspoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=359"][COLOR=#000000][U]salt[/U][/COLOR][/URL] [*]3 tablespoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=138"][COLOR=#000000][U]light corn syrup[/U][/COLOR][/URL] [*]1 tablespoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=350"][COLOR=#000000][U]vanilla extract[/U][/COLOR][/URL] [*]3 large [URL="http://www.recipezaar.com/library/getentry.zsp?id=142"][COLOR=#000000][U]eggs[/U][/COLOR][/URL], at room temperature [*]1/3 cup finely chopped [URL="http://www.recipezaar.com/library/getentry.zsp?id=276"][COLOR=#000000][U]pecans[/U][/COLOR][/URL] [*]2 cups [URL="http://www.recipezaar.com/library/getentry.zsp?id=276"][COLOR=#000000][U]pecan halves[/U][/COLOR][/URL] [/LIST][B]APRICOT GLAZE[/B] [LIST] [*]1/2 cup apricot preserves [*]2 teaspoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=180"][COLOR=#000000][U]dark rum[/U][/COLOR][/URL] [/LIST][B]CHOCOLATE GLAZE[/B] [LIST] [*]3/4 cup [URL="http://www.recipezaar.com/library/getentry.zsp?id=361"][COLOR=#000000][U]heavy cream[/U][/COLOR][/URL] [*]3 tablespoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=138"][COLOR=#000000][U]light corn syrup[/U][/COLOR][/URL] [*]6 ounces godiva [URL="http://www.recipezaar.com/library/getentry.zsp?id=224"][COLOR=#000000][U]dark chocolate[/U][/COLOR][/URL], coarsely chopped (4 -1.5 oz bars) [*]2 teaspoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=180"][COLOR=#000000][U]dark rum[/U][/COLOR][/URL] [*]1 1/2 teaspoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=350"][COLOR=#000000][U]vanilla extract[/U][/COLOR][/URL] [/LIST][B]GARNISH[/B] [LIST] [*]2 pints [URL="http://www.recipezaar.com/library/getentry.zsp?id=252"][COLOR=#000000][U]coffee ice cream[/U][/COLOR][/URL] or [URL="http://www.recipezaar.com/library/getentry.zsp?id=252"][COLOR=#000000][U]vanilla ice cream[/U][/COLOR][/URL] [/LIST][LIST=1] [*]MAKE THE CHOCOLATE WAFER CRUST:. [*]Preheat oven to 325ºF. [*]Butter sides of 9" sprinform pan. [*]Mix together cookie crumbs and butter in bowl. [*]Press mixture into bottom of prepared pan. [*]Refrigerate crust while preparing torte. [*]MAKE THE TORTE:. [*]Place chocolate and butter in microwave-safe bowl; microwave on medium (50% power) for 1 minute & stir. [*]Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool. [*]Mix together flour, cocoa and baking soda. [*]Add sugar and salt to melted chocolate mixture. [*]Beat until blended, using electric mixer at low speed. [*]Beat in corn syrup and vanilla. [*]Add eggs, one at time, beating well after each addition. [*]Stir in flour mixture and then stir in finely chopped pecans. [*]Spread batter over crust. [*]Arrange pecan halves in concentric circles on top. [*]Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy. [*]Do not overbake. Cool completely in pan on a wire rack. [*]Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight. [*]Loosen torte from side of pan with a knife. [*]Remove side of springform pan. [*]Place on wire rack over baking sheet. [*]PREPARE THE APRICOT GLAZE:. [*]Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil. [*]Remove from heat and press through a sieve into a small bowl. [*]Brush top and side of torte with a thin coating of hot apricot glaze. [*]Let stand 15 minutes. [*]PREPARE THE CHOCOLATE GLAZE:. [*]Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil. [*]Remove from heat. [*]Add chopped chocolate & let stand 30 seconds. [*]Whisk until smooth. [*]Stir in rum and vanilla. [*]Spread some of the chocolate glaze over top and side of torte. [*]Refrigerate 10 minutes to set glaze. [*]Reserve remaining glaze in small bowl. [*]Cover and refrigerate until serving time. [*]TO SERVE:. [*]Heat remaining glaze & cut torte into wedges. [*]Place a wedge on dessert plate. [*]Drizzle plate with warm chocolate glaze and add a scoop of ice cream. [*]Serve immediately. [/LIST] [/QUOTE]
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