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Chocolate Decadence

----- Original Message -----
From: Celeste
To: phaedrus
Sent: Tuesday, May 14, 2002 2:36 PM
Subject: chocolate decadence

> Dear Phaedrus,
>   In Coeur d'Alene, Idaho there is a bakery called Pastry and More.  They
> have a dense flourless chocolate cake that they cover in ganache that is
> out of this world.  They call it chocolate decadence, but I call it
> heaven.  I have experimented with several flourless cake recipes, but
> none of them taste as good.  Any chance of getting their recipe?
>   I can hope can't I?
>   Celeste 

Hi Celeste,

I couldn't locate any recipes from Pastry and More, but I did find a few Chocolate Decadence recipes that you might want to try. See below.


Flourless Chocolate Decadence Cake

Yield: 1 Servings


      4 oz semi sweet chocolate
    1/2 c  butter
    1/2 c  unsweetened cocoa
      3 lg eggs
    1/4 c  sugar
      3 tb liqueur of choice (Tia maria; or Bailey's)

    1/2 c  whipping cream
    1/2 lb semisweet chocolate


Preheat oven to 325. Butter 8" cake pan with 2" high sides. Line pan bottom
with waxed paper. Butter paper. Dust pan with flour and tap out excess.
Melt chocolate & butter in microwave. Mix cocoa, eggs & sugar and whisk in
chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or
until tester comes out clean. Cool cake in pan 1 hour. Turn out cake onto
plate; peel off paper. Refrigerate for 2 hours. Meanwhile, bring cream to
boil, add chocolate and stir until melted. Pour over cake and spread with
spatula to coat sides. This is truly magnificent! Lynn Herrick in Chicago
Chocolate Decadence

Melt together over hot water (or in a microwave):

14 oz. semi-sweet chocolate
2 oz. bitter chocolate
1/4 c. strong coffee
1/4 c. brandy [1]
Stir until satiny smooth.


6 large eggs
1/2 c. sugar
Stir over hot water until eggs are lukewarm. Beat at high speed until
mixture is pale yellow and very fluffy (about 5 minutes).

Whip 1/2 pint heavy (whipping) cream until fairly stiff.

Carefully fold eggs and cream into chocolate, maintaining as much volume as

Pour into buttered, parchment-lined [butter the parchment] 10" pan[2]. Bake
in water bath in cool (275 deg. - 300 deg.) oven until slightly springy in
center, about an hour.

Chill for at least 4 hours.

Note: Mixture will fall; this is supposed to happen.

To unmold: Slightly heat bottom of pan. Run hot, wet knife around edge.
Invert on flat surface.

To cut, use hot, wet knife, cleaning thoroughly after each slice.

May be served with whipped cream, powdered sugar dusting, or raspberry

[1] or maybe Kahlua. I once used Grand Marnier, and it was wonderful.
Something like Chambord might work well...
[2] preferably a springform's easier to remove that way.
Chocolate Decadance

10 oreos
4 or 5 TBS butter, melted

12 oz. bittersweet chocolate
1/4 lb butter
3 eggs
1/4 cup sugar
1/4 cup flour
10 oz bag guittard large semi-sweet chocolate chips

10 oz frozen rasperries in syrup
1/2 cup chocolate ganache (see below)
2 1/2 tsp gelatin
2 TBS. Chambord
1 2/3 cup cream
1/4 cup sugar

Throw oreos into a food processor and grind 'em up.  Pour melted
butter into the cookie crumbs.  Mix until it holds together.  Press
the mixture into the bottom of a 10" spingform pan.

Melt butter and chocolate together.  Beat the eggs and sugar together
until light and fluffy.  stir the flour into the egg mixture until
barely mixed.  Pour the slightly cooled chocolate mixture in while
gently mixing.  Fold in the chips.  Pour the batter over the crust
and bake at 425 for 15 minutes.

Defrost and sieve rasperries (be sure to press all the pulp through).
Reduce the raspberries to 1/2 cup in saucepan over med-low heat.

While raspberries are reducing, soften gelatin with 3 TBS. water.
Add the gelatin, ganache and chambord to the raspberries, cover
and place in the refrigerator for 20 minutes.

While raspberry mixture is cooling, whip cream with sugar until
stiff.  Fold in raspberry mixture, cover and leave in refrigerator
for about 45 minutes or until firm.

Pipe the mousse on the cooled cake in a nice pattern.


20 oz. bittersweet choc (finely chopped)
1 3/4 cups cream
1/4 cup superfine sugar
1 TBS chambord

Place chocolate in heat-proof bowl.  Bring cream and sugar just to
boil mixing to dissolve sugar and pour over chocolate. Let sit for
1 minute.  Stir to dissolve (try not to stir in air bubbles).  Add
chambord.  Cover and let cool for about 1 hour.
Light Chocolate Decadence
Servings: 12

5 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large egg white
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup plus 1 tablespoon unsweetened alkaline Dutch Process cocoa
2 tablespoons all-purpose flour
2/3 plus 1/4 cup sugar
3/4 cup low fat 1% milk

Place oven rack in lower third of the oven, and turn the heat to
350 degrees F.

With nonstick cooking spray, lightly coat inside rim of an 8 inch
wide, 1 1 /2 to 2 inch deep round cake pan. Line pan bottom with
cooking parchment cut to fit.

Place chopped chocolate in a large bowl, set aside.

Break 1 egg into a small bowl. Separate remaining egg. Put yolk
with whole egg. Put white in separate larger bowl,and add remaining
egg white.

Add vanilla to the bowl with the yolk. Add cream of tartar to egg

Combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 1/2 quart pan.
Mixing smoothly with a whisk, gradually add milk. Stir over medium
heat until mixture simmers, about 6 minutes; don't scorch. Stir
and cook 1 1/2 minutes longer; then pour hot mixture over chopped
chocolate. Stir until chocolate is completely melted and smooth.
Whisk in whole egg and yolk mixture. Set aside.

Beat egg whites with cream of tartar at medium speed until egg
whites hold soft peaks. Beating at high speed, gradually add the
remaining 1/4 cup sugar, then beat until whites hold stiff but not
dry peaks.

Stir 1/4 of the egg whites into the chocolate mixture, then gently
fold in the remaining egg whites. Scrape batter into prepared cake
pan, and smooth the top.

Set cake pan in another pan that is at least 2 inches wider and 2
inches deep. Set pans in oven. Fill outer pan with boiling water
to half the depth of the cake pan. Bake just until center of cake
springs back when very gently pressed- it will be quite gooey
inside, about 30 minutes.

Lift cake pan from water, and set on a rack to cool. When cake is
cool to the touch, cover it with plastic wrap, and chill thoroughly
until cold, at least 8 hours or up to 2 days.  To release cake,
slide a thin knife between rim and cake.

Cover cake with a sheet of waxed paper, then invert a flat plate
onto the paper. Hold pan and plate together and then invert; shake
gently if needed, to loosen cake. If cake sticks to pan, place a
hot damp towel on on pan bottom for a few minutes; then gently
shake pan with plate.  Remove pan. Peel off and discard parchment.
Invert serving dish onto cake. Supporting with flat plate, turn
cake over onto serving dish. remove flat plate, and discard wax

Cut cake with a thin, sharp knife, dipping knife in hot water and
wiping clean between cuts. Garnish with raspberries and whipped
The New Chocolate Decadence

Prepare this dessert at least 1 day before serving.

5 ounces bittersweet or semisweet chocolate, finely chopped
1 whole egg
1 egg, separated
1 teaspoon vanilla
1 egg white
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened Dutch processed cocoa
2 tablespoons all purpose flour
2/3 cup plus 1/4 cup sugar, divided use
3/4 cup low-fat (1 percent) milk
Sweetened whipped cream for accompaniment

Adjust oven rack to lower third and preheat to 350*F (175*C). Line 8-inch
round cake pan that's 1 1/2 to 2-inches deep with parchment paper and spray
with non-stick vegetable spray.
Place chocolate in a large bowl. In a separate small bowl, combine 1 whole
egg and 1 yolk with vanilla. Place 2 egg whites in a large bowl or bowl of
electric mixer with cream of tartar. Set all 3 bowls aside.
Combine cocoa, flour and 2/3 cup sugar in a 1 1/2-quart heavy bottomed
saucepan. Whisk in enough milk to form a smooth paste. Mix in remaining
milk. Cook over medium heat, stirring constantly with a wooden spoon, to
prevent burning (especially around bottom edge of pot), until mixture begins
to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour
hot mixture immediately over chopped chocolate. Stir until chocolate is
completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.
Beat egg whites and cream of tartar at medium speed until soft peaks form.
Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until
stiff but not dry. Fold a quarter of egg whites into chocolate mixture to
lighten it. Fold in remaining egg whites. Scrape mixture into cake pan and
smooth the top. Set cake pan in baking pan and place on oven rack. Pour
enough boiling water into baking pan to come 1/3 way up side of cake pan.
Bake 30 minutes. The surface of cake will spring back when gently pressed
but will still be quite gooey inside. Remove cake pan and water pan from
oven. Remove cake pan from water and cool completely on rack. Cover with
plastic wrap and refrigerate overnight before serving. Refrigerate up to 2
days or freeze up to 2 months.
To serve, slide a knife around the sides of the pan to release cake. Invert
cake on plate. Remove pan and peel away parchment paper. Cut with a sharp
knife that has been dipped in hot water and dried. Serve with whipped cream.
Makes 12 servings.

Minute Rice Pudding

  ----- Original Message ----- 
  From: frank
  To: phaedrus
  Sent: Wednesday, May 15, 2002 10:16 AM
  Subject: rice pudding

  in the 60's minute rice had a rice pudding receipe on the box, 
  I haven't been able to find it or duplicate it.

Hi Frank,

Well, I didn't find any rice pudding recipes that say they came from the Minute Rice box, but I did find several rice pudding recipes that use minute rice. See below.


  Rice  Pudding

   Ingredients : 
   3/4 c. Minute Rice
   2 3/4 c. milk
   1/3 c. sugar
   1/2 tsp. salt
   2 slightly beaten eggs
   1 tsp. vanilla
   1/4 tsp. cinnamon

   Preparation : 
      Combine rice, milk, sugar and salt in saucepan.  Bring to a boil,
   stirring constantly.  Reduce heat, cover, simmer 10 minutes,
   stirring occasionally.  Mix eggs, vanilla and cinnamon in 1 quart
   casserole.  Slowly stir in rice mixture; blend well.  Place
   casserole in a pan of hot water.  Bake at 375 degrees for 25 to 30
   minutes or until top is set.  Cool at least 1 hour before serving.
   Rice  Pudding

   Ingredients : 
   1 c. water
   1 c. Minute Rice
   1 tbsp. butter
   1 tsp. cinnamon
   2 eggs
   1/2 c. sugar
   1 tsp. vanilla
   1 qt. milk
   1 c. raisins

   Preparation : 
      Boil 1 cup water.  Remove from heat.  Add 1 cup Minute Rice, 1
   tablespoon butter and 1 teaspoon cinnamon.  Set aside.
   Old  Fashioned  Rice  Pudding

   Ingredients : 
   4 c. milk
   1 c. Minute rice
   1/4 c. raisins
   1 egg, well beaten
   1 sm. pkg. vanilla or coconut Pudding & pie filling
   1/4 tsp. cinnamon
   1/8 tsp. nutmeg

   Preparation : 
     Combine milk, rice, pudding mix, raisins and egg in a saucepan. 
   Stir over medium heat until mixture comes to a boil.  Cool 5 minutes
   and stir twice.  Sprinkle with cinnamon and nutmeg.  Serve warm. 
   Very good pudding.  
   Old  Fashion  Rice  Pudding

   Ingredients : 
   2/3 c. Minute Rice
   1/3 c. sugar
   1/2 tsp. cinnamon
   1/4 tsp. nutmeg
   2 3/4 c. milk
   1 tbsp. butter
   1 tsp. vanilla
   1/2 c. raisins

   Preparation : 
     Combine all ingredients.  Place in greased baking dish.  Bake at
   350 degrees for 1 hour.  Stir after 15 minutes and again 15 minutes
   later.  Sprinkle with cinnamon and sugar.  Place under broiler for a
   few minutes to brown.  Let stand to thicken and cool.  

Swans Down Cake Flour

----- Original Message -----
From: carrie
To: phaedrus
Sent: Wednesday, May 15, 2002 3:58 PM
Subject: Swansdown Cake Flour

> Where on the internet can I buy Swansdown Cake Flour?
> Is it still made?

Hi Carrie,

Sure! you can buy it here:

Also, Swans Down is owned by Dover Mills. Their website is:
Dover Mills

You could contact them if need be and ask where you can buy Swans Down in your area.


Brunn Butter Cake

  ----- Original Message ----- 
  From: ANA 
  To: phaedrus
  Sent: Wednesday, May 15, 2002 11:12 PM
  Subject: Brunn butter cake recipe

  Please help me find the recipe for brunn or brun butter cake.  It's made 
  with a lot of eggs and with something called "brunn" butter.  Kindly let 
  me know where in the U.S.A. I can find brunn butter.  Thanks.

Hi Ana,

Well, finding the recipe was no problem. See below. However, I cannot find any place that sells Brunn Butter, which is an Australian product. According to the recipe, you can use regular butter, though.


  Brunn Butter Cake


  5 cups Gold Medal all-purpose flour (or cake flour) 
  4 tsp baking powder 
  1 can Brunn butter (12 3/4 oz or 1 1/2 c or 3/4 lb butter) 
  9 egg yolk, beaten 
  9 egg whites 
  2 cups sugar 
  3 tbsp evap milk (approx 1/4 cup) 
  1/2 cup sugar (separate) 

  Preheat oven to 325 deg F. 
  Sift flour. To the last 3/4 cup of flour, add baking powder and set aside. 
  Cream butter and sugar until smooth or brown-colored. 
  Add beaten egg yolk, mix thoroughly. 
  Add the flour alternately with the milk; end with last cup sifted with 
  baking powder. 
  Beat egg whites with 1/2 cup sugar and fold to the egg yolk mixture 
  (in mixing and with mixing by hand) 
  Pour into a well-greased 10" tube pan or loaf pan, lined with wax paper. 
  (NOTE: For butter cakes, push butter slightly to the side of pan before 
  baking. When pouring mixture into pan, do so as fast as possible.)

Chocolate Mints

 ----- Original Message ----- 
  From: alan & tammy 
  To: phaedrus
  Sent: Wednesday, May 15, 2002 7:52 PM
  Subject: help

 I need a recipe for chocolate mints.  Can anyone help. ASAP !!!!!


Hi Tammy,

Below are a few such recipes that I had.


  Chocolate  Mints

   Ingredients : 
   1 (12 oz.) pkg. semi-sweet chocolate chips
   1 (12 oz.) pkg. milk chocolate chips
   1 tbsp. butter
   1 can sweetened condensed milk
   1 tsp. vanilla
   1 tsp. peppermint extract

   Preparation : 
      Melt chips and butter in top of double boiler.  Remove from heat
   and add remaining ingredients.  Stir well and pour into 9 x 13 pan. 
   Cool before cutting.
   Chocolate  Mints

   Ingredients : 
   1 lb. confectioners' sugar
   1 stick butter
   8 drops oil of peppermint
   1 egg white

   Preparation : 
     Cream all together.  Roll balls and put on wax paper in
   refrigerator to get cold.   1 package bitter sweet chocolate
   paraffin, about 1 inch.  
   Chocolate  Mints

   Ingredients : 
   2/3 stick butter
   5 tbsp. corn syrup
   1 1/2 tsp. pepper mint extract
   1 box powdered sugar
   1 (12 oz.) pkg. semi-sweet chocolate morsels
   3/4 bar paraffin

   Preparation : 
      Beat butter, syrup, peppermint extract and 1/2 cup powdered sugar
   until smooth.  Then stir in rest of sugar.  Knead until smooth and
   well blended.  Shape into balls and flatten.  Freeze 15 minutes. 
   Melt chocolate and paraffin on low heat.  Dip balls into mixture.


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