Recipes Included On This Page Fearing House Chocolate Refresh-Mint (Cake) Fruit Bread With Grape-Nuts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fearing House Chocolate Refresh-Mint (Cake) Recipe By : Chef Heather Mendenhall, Fearing House, Pittsboro NC Serving Size : 8 Preparation Time :0:00 Categories : Desserts Volume 2, Nov. '98 Cakes Chocolate Spirits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Chocolate Cake*** 2 whole eggs 2 egg yolks 1/2 cup sugar 1/3 cup cake flour 1/4 teaspoon baking powder 1 pinch salt 1/4 cup butter -- melted 1/4 cup cocoa ***Mint Julep Simple Syrup*** 1/2 cup sugar 1 cup water 1/2 cup fresh mint -- chopped 1/4 cup bourbon ***Minted Chocolate Mousse*** 1/4 cup water 1/2 cup sugar 2 egg whites 1 1/2 cups sour cream 1 cup heavy cream -- (whipping) 6 ounces bittersweet chocolate 1/4 cup bourbon 2 tablespoons mint extract ***Chocolate Ganache Glaze*** 4 ounces bittersweet chocolate 1 cup sour cream 2 tablespoons light corn syrup 1/4 cup bourbon ***Garnish*** 10 sprigs fresh mint -- finely chopped To make the chocolate cake: Preheat the oven to 350 F. Line the bottom of a greased 10 1/2 inch springform pan with waxed paper, grease the paper, and dust the pan with flour, knocking out the excess. In the large bowl of an electric mixer beat the eggs and yolks with the sugar on high speed for 5 minutes or until the mixture is pale yellow and forms a ribbon when the beaters are lifted. In a separate bowl sift the flour, baking powder, and salt together. Fold the dry ingredients into the egg mixture until the batter is just combined. In a small saucepan set over low heat, melt the butter and cocoa together. Fold the chocolate-butter mixture gently but thoroughly into the flour mixture. Pour the batter into the pan, smoothing the top. Bake the cake in the middle of the oven for 20 minutes or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the waxed paper. Reinvert the cake onto the rack and let it cool completely. Clean the springform pan; it will be needed later to assemble the Refresh-Mint. To make the mint julep simple syrup: In a medium, heavy bottomed saucepan bring the sugar, water, chopped mint, and bourbon to a boil over medium-high heat. As soon as the mixture has come to a boil, remove the pan from the heat. Strain through a fine-mesh strainer and reserve. To make the minted chocolate mousse: In a small saucepan combine the water and sugar and bring to a boil over medium heat. Continue cooking until the syrup has thickened and has large bubbles. In the well-chilled bowl of an electric mixer fitted with a balloon whisk, beat the egg whites at medium speed until soft peaks begin to form. Switch the speed to high and add the simple syrup. Whip until cool and stiff peaks have formed, about 5 minutes. Remove the meringue to a clean mixing bowl. In a separate bowl combine the sour cream with the heavy cream and beat until soft peaks form. Place the chocolate in the top of a double boiler over hot water. Stir the chocolate until melted. Add the bourbon and mint extract to the chocolate, and let cool slightly. Fold into the cream mixture. Gently but thoroughly fold the chocolate mixture into the meringue. To make the chocolate ganache glaze: Finely chop the chocolate and place in a clean mixing bowl. In a heavy-bottomed saucepan bring the sour cream, corn syrup, and bourbon to a boil over medium heat. Stir to combine. Pour this mixture over the chocolate and allow to rest for 2 to 3 minutes before stirring. This will allow the chocolate to melt. With a rubber spatula, stir gently to combine. To assemble: Cut the top of the cake to level it, and cut horizontally into 2 even layers. Place one layer of the cake into the cleaned springform pan and sprinkle with 1/2 cup of mint julep simple syrup. Once the syrup is absorbed, spread the cake layer with chocolate mousse until it reaches halfway up the pan. Top with second layer and sprinkle with syrup as before. Top with the remaining chocolate mousse, smoothing with a rubber spatula. Freeze the mousse cake for 1 hour. Remove from the freezer and spread chocolate ganache on top. Garnish with finely chopped fresh mint leaves. To remove from the pan, wrap a damp, hot towel around the pan for 1 minute and release the sides. Smooth the sides of the cake with a rubber spatula. Recipe from "Great Chefs, Great Chocolate" Spectacular Desserts from America's Great Chefs (as seen on television) ISBN 1 888952 83 0 The recipes in this book come from restaurants in every region of the US and Caribbean. Typed into MC and posted to Fare/Share 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Bread With Grape-Nuts (Quick Bread) Recipe By : KATE SMITH'S "COMPANY'S COMING" COOKBOOK Serving Size : 10 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Breads - Quick Breakfast/Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- scalded 1 cup grape-nuts 3 cups sifted flour 4 teaspoons baking powder 1 1/2 teaspoons salt 1 cup sugar plus 3 tablespoons sugar 1 egg -- well-beaten 3 tablespoons butter 1 cup currants or raisins 1 tablespoon orange rind -- grated Pour the scalded milk over the grape-nuts and set aside to cool. Sift baking powder, salt, sugar, and flour together, and then twice more. Add the beaten egg and butter to the grape-nuts and milk mixture and blend well. Add flour, stirring gently until blended. Mix in raisins and orange rind. Turn into a well-buttered loaf pan, and let stand for 1/2 hour. Bake in 350 oven for an hour and 25 minutes. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK---Lisa Crawley TSPN00B Recipe Posted to http://www.culinary.com Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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