Arts Dessert Recipes
Cake: 1 cup sugar, 1/4 cup water, 1 Tbsp. instant coffee, 6 ounces semisweet or bittersweet chocolate, 1 tsp. almond extract, 1/2 cup unsalted butter, 8 eggs (separated), 1 cup skinned toasted hazelnuts (ground semifine), 2 Tbsp. graham cracker crumbs.
Preheat oven to 350-degrees. Butter and flour two 9-inch pans. Simmer sugar, instant coffee and water for 3-4 minutes. Remove from heat, add chocolate and almond extract and stir until chocolate melts. Set aside to cool.
Beat butter until light and fluffy. Add egg yolks one at a time, beating well. Add cooled chocolate, hazelnuts and graham cracker crumbs. Beat egg whites until stiff and fold into chocolate mixture gently. Pour into prepared pans.
Bake 25 to 30 minutes until the cake springs back when gently touched in the center. Cool for 5 minutes in pan, then invert on racks to cool completely.
Frosting: 6 ounces semisweet or bittersweet chocolate, 1/4 cup water, 1 Tbsp. instant coffee, 1 cup unsalted butter, 3 egg yolks, 1 cup powdered sugar, 1/2 cup ground skinned toasted hazelnuts.
Heat instant coffee, water and chocolate in a pan, then cool. Cream butter until light and fluffy. Beat in egg yolks one at a time. Beat in cooled chocolate, then the sifted powdered sugar. Let cool until thick enough to spread.
Place one cake layer on a plate and frost the top. Place second layer on top and smooth top and sides. Press reserved nuts on sides and pipe any extra frosting on the top for decoration.
Brenda's Poppy Seed Cake
Cake: Soak one cup poppy seed in 3/4 cup scalding milk overnight. The next day, cream 1 1/2 cup sugar and 3/4 cup butter. Sift together 3 cups flour and three tsp. baking powder. Mix together the soaked poppy seed, flour mixture, butter mixture, and 3/4 cup cold milk. Beat four egg whites and fold into batter. Bake in three 9-inch layer tins at 350-degrees for 25 to 30 minutes.
Filling: 4 egg yolks, 2 cups scalded milk, 1 cup sugar, pinch of salt, 3 Tbsp. cornstarch, 1 cup chopped walnuts. Mix dry ingredients and add well-beaten egg yolks. Stir in milk and cook in a double-boiler pan for about 15 minutes, stirring constantly. Remove from stove, cool and add nuts. Spread on cooked cake layers.
Frost with icing made with 1/4 cup butter, 1 1/2 cups powdered sugar, 2 Tbsp. cocoa, a bit of strong coffee and 1 tsp. vanilla.
Crust: 1 cup butter (2 cubes), 1/2 cup granulated sugar, 2 cups flour, 1/4 tsp. salt.
Cream the butter and sugar, stir in flour and salt. press dough onto bottom of 15x10-inch jellyroll pan. Bake at 325-degrees for 15 to 20 minutes, until crust is light brown. Cool.
Filling: 1 cup raspberry jam, 6 egg whites, 1 cup granulated sugar, 3/4 tsp. vanilla, 1 cup ground almonds, 1 1/4 cups semisweet chocolate chips, melted.
Spread raspberry jam over cooled crust. Whip egg whites until foamy. Add sugar slowly and continue whipping until soft peaks form. Fold in vanilla, almonds and melted chocolate. Spread evenly over raspberry jam on crust. Bake at 325-degrees for 20 minutes, or until chocolate layer is set. Cool completely.
Topping: 2 cups semisweet chocolate chips (melted), 1 cup butter, 1 cup toasted, sliced almonds.
Melt chocolate chips in double boiler or microwave. Pour over one cup butter. Stir until butter melts and mixture is smooth. Spread evenly over baked chocolate bars. Sprinkle with 1 cup sliced almonds. Refrigerate until chocolate has set. Remove from refrigerator and cut at room temperature. Makes 5 dozen bars, or 25 desserts.