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The Quilt Inn Country Cookbook
Aliske Webb
1
2
3
tbsp. brandy
tsp. vanilla
tbsp. milk
Beat butter or margarine and chocolate. Beat in remaining ingredients until
mixture is smooth and easy to spread. Set aside.
Beat whipping cream, powdered sugar and cocoa until stiff. Fold in 2 tsp.
orange peel. Carefully split cake horizontally to form three layers. (The easiest way to
do this is to take a long piece of sturdy thread. Place it around the cake one third from
the top. Cross the loose ends of thread and pull. The threads will cut the cake evenly
and cleanly. Brilliant idea, right?) Place bottom layer on cake serving platter. Spread
with half of the whipped cream mixture. Add second layer of cake. Spread with half of
the whipped cream mixture. Top with remaining cake layer. Frost sides and top of torte
with frosting mixture.(Use cake decorating bag to make rosettes on top, if desired)
Press 1/2 cup chopped hazelnuts around side. Chill overnight.
Chocolate Crepes
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3
2
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2
2
1
2
1/4 cups all-purpose flour
tbsp. cocoa
tbsp. sugar
/2 tsp. baking powder
/2 tsp. salt
cups milk
tbsp. butter or margarine, melted
/2 tsp. vanilla
eggs
Mix flour, cocoa, sugar, baking powder and salt. Stir in remaining ingredients.
Beat until smooth.
Generously butter, or use non–stick skillet and heat over medium heat. Pour
scant 1/4 cup of batter into skillet. Rotate skillet until very thin filmcovers bottom. Cook
briefly until surface begins to dry. Loosen with spatula and flip. Cook other side.
Remove and stack crepes with wax paper between. Keep covered until used.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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