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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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CHOCOLATE-HAZELNUT CAKE
| INGREDIENTS: |
- 1 cup all-purpose flour
- 1/3
cup unsweetened parve cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking
powder
- 1/4 teaspoon baking
soda
- 2 teaspoons instant
coffee crystals
- 4 teaspoons hot water
- 1/2 cup non-dairy
whipped cream
- 3/4 cup parve
margarine, softened
- 1-1/3 cup granulated
sugar
- 1 teaspoon vanilla
- 3 eggs
- 1/4 cup non-dairy
whipping cream
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- 1 tbsp light-colored
corn syrup
- 1 7-ounce bar parve
chocolate, chopped
- 1/2 cup hazelnuts,
toasted and skins removed (see
note below)
- 2 teaspoons powdered
sugar
- 6 ounces semisweet
parve chocolate, chopped
- 1/2 cup margarine
- 1 tbsp light-colored
corn syrup
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| DIRECTIONS: |
| 1.Grease
a 9x9x2-inch baking pan. Line the bottom of the pan with
parchment or waxed paper; grease the paper. Flour the pan;
set aside. |
| 2.In
a medium bowl, stir together the flour, cocoa powder, salt,
baking powder, and baking soda; set aside. In a small bowl,
dissolve the coffee crystals in the hot water. Stir in the
½ cup whipped cream; set aside. |
| 3.In
a large bowl, beat the 3/4 cup margarine with an electric
mixer on medium to high speed for 30 seconds. Add the
granulated sugar and the vanilla; beat until combined. Add
eggs, one at a time, beating well after each addition. Add
the flour mixture and the non-dairy whipped cream mixture
alternately to the beaten mixture, beating after each
addition just until combined. Spread the batter in the
prepared pan. |
| 4.Bake
in a 350 degree F oven about 35 minutes or until a wooden
toothpick inserted near the center comes out clean. Cool in
pan on a wire rack for 10 minutes. Remove from pan. Remove
paper; cool completely. |
| 5.Meanwhile,
for filling, in a small saucepan, bring the non-dairy
whipping cream and 1 tablespoon corn syrup just to boiling.
Place parve chocolate in a small bowl; pour hot cream
mixture over chocolate. Stir until smooth. Place the nuts
and powdered sugar in a food processor bowl or blender
container; cover and process or blend until finely ground.
Stir into melted chocolate mixture. Set aside to cool. |
| 6.For
glaze, in a small saucepan, heat and stir the parve
semisweet chocolate, the 1/2 cup margarine, and 1 tablespoon
corn syrup over low heat until melted and smooth. Cool 30
minutes. |
| 7.To
assemble, split the cake layer in half horizontally. Place
bottom on a serving platter, cut side up. Spread with
filling. Place remaining cake half on top of filling, cut
side down. Spread glaze over top and sides of cake. Let
stand at room temperature for 30 to 60 minutes or until
glaze is set. |
| Note:
To toast hazelnuts,
spread in a single layer in a shallow baking pan. Bake in a
350 degree F oven for 10 to 15 minutes or until toasted,
stirring occasionally. To remove hazelnut skins, place warm,
toasted nuts on a clean kitchen towel. Fold the towel over
the nuts and rub to remove the skins. |
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KOSHER DELIGHT MAGAZINE
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