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Ingredients:
For the velvet-
1 1/4 3 semi-sweet chocolate
2 oz. unsweetened or bakers chocolate
1/4 cup Khalua
1/4 cup coffee
1/2 cup sugar
5 eggs
1 cup cream, room temperature
Instructions:
Line a 9 in. cake pan with waxed paper and spray with non-stick spray. In a large metal bowl, over hot water melt chocolates, khalua and coffee. Remove from heat but do not allow to cool. In mixing bowl over hot water dissolve sugar in eggs and then whip to three times the volume. In another mixing bowl, whip cream to soft peeks. Fold egg mixture into chocolate then fold in the whipped cream. Pour into lined cake pans and place in a pan with hot water. Bake in a 300 degree oven for 20 minutes then ower heat to 250-275 degrees for 25 minutes. Oven times and temperatures are very important! Cool to room temp. and serve with cherry ice cream.
For cherry ice cream:
2 cups vanilla ice cream
1/2 cup Ammarina cherries
Mix cherries into tempered ice cream. Do not over mix. Freeze to harden slightly.
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Copyright © 1999 - 2004 Lanier Publishing International
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