 |
Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
This can be served on its own as a pudding-like dessert, or used to frost your favorite cake recipe. Found at Cooking Club of America, along with this story: For member Robert Fertig, this recipe is the icing on the cake-literally. After he made a cake frosted with this recipe for a 50th birthday party, one of the celebrant’s sons had his pastry chef at Lola’s in New York City put the cake on the menu. One day, a writer for Gourmet magazine tasted it and declared it the best cake the writer had ever tasted. Cooking time listed is chill time. Ingredients:
12 ounces semisweet chocolate, chopped |
3 ounces bittersweet chocolate, chopped |
2 cups sour cream, room temperature |
1/4 cup cognac or 1/4 cup orange juice |
1 cup heavy whipping cream |
1 teaspoon vanilla |
8 purchased thin rolled cookies |
Directions:
1. Place 11 oz. of the semisweet chocolate and bittersweet chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over water (bowl should not touch water). Let stand until chocolate is melted. Stir until smooth.
2. Place sour cream in large bowl. Whisk in melted chocolate and cognac.
3. Cut remaining 1 oz. semisweet chocolate into thin shavings with knife; stir half into chocolate mixture. Spoon into small bowls or stemmed glasses. Refrigerate at least 3 hours.
4. In medium bowl, beat cream and vanilla at medium-high speed until stiff peaks form. Top each serving with whipped cream. Garnish with remaining shaved chocolate and cookies. Refrigerate leftovers.
|
|