Chocolate main page

Baker's chocolate cookies
Bittersweet chocolate Truffle cheese cake
Black chocolate espresso cake
Chocolate almond cake
Chocolate angel food cake
Chocolate and raspberry fontaines
Chocolate banana cake
Chocolate bavaroise
Chocolate brownies
Chocolate cake Nancy
Chocolate cake sheila
Chocolate cake for birthday cake
Chocolate chips cookies
Chocolate creme caramel
chocolate icing in a flash
Chocolate marble bark
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mocha torte
Chocolate mousse
Chocolate mousse filling
Chocolate mousse with honey popcorn
Chocolate orange cheese cake
Chocolate orange torte
Chocolate paté
Chocolate pudding with coffee sauce
Chocolate raspberry ice-cream cake
Chocolate slices with mocha creme
Chocolate soufflé
Chocolate truffles
Cocoa sponge cake
Delice au chocolat
Fondants au chocolat
Poppy seed chocolate torte
Robert Linxe chocolate truffles
The chocolate cake
Warm chocolate torte
Whipped cream chocolate icing

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 14

For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Butter the bottom and sides of a 10-inch springform pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.
For the chocolate fudge layer:
8 ounces semisweet chocolate, chopped 1 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter, softened 2 tablespoons light corn syrup Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.
For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.
Remove the sides of the springform. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.