Recipies for the Church.
Created | Updated Jan 28, 2002
Chocolate Nemesis
675g of bitter chocolate, 10 whole eggs, 575g caster sugar, and 450g
unsalted butter. Beat the eggs with 1/3 of the sugar until the quantity
quadruples; dissolve the remaining sugar into a syrup with hot water; place
the chocolate and butter into the syrup and combine over heat, allow to cool
slightly; add the chocolate syrup to the eggs, pour into a cake tin, place in a
bainmarie of hot water and bake for 40-60 minutes
Leave to become completely cold before turning out. Serves 10-12.
Hospitalisation optional. To get it just perfect watch while it is cooking.
Nemesis - the goddess of retribution and vengeance
Loonytunes - the hungry warlock
Low-fat chocolate brownie recipe :
Ingredients:
4 ounces unsweetened chocolate
1/2 cup prune puree (see below)
3 large egg whites
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla essence
1/2 cup flour
1/4 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with
vegetable cooking spray. Cut chocolate into 1-inch pieces and place in
heatproof bowl. Melt chocolate in double boiler or microwave oven. Stir
occasionally until chocolate is melted. Remove from heat; set aside. In
mixer bowl, combine all ingredients except flour and walnuts; beat to
blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with
walnuts. Bake about 30 minutes until springy to the touch about 2 inches
around edges. Cool on rack. Cut into 25 squares.
Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and six
tablespoons hot water in container of food processor; puree until smooth.
Makes one cup. Keep prune puree refrigerated for up to two months in a
tightly sealed container.
[Source: The American Dietetic Association/National Center for Nutrition
and Dietetics]
My own alteration to this - substitute some of the hot water in the prune
puree for Grand marnier or similar rich liquour for a more decadent - but
still pretty healthy - brownie.
Frizzychick
8oz Unsweetened Baking Chocolate
2 sticks Butter
4 Eggs
1 1/2 t Vanilla
Splash (or more) Liqueur (Grand Marnier, Amaretto, etc.)
1/2 t Molasses (or Dark Cane Syrup for those of you anti-molasses lot)
2 2/3 c White Sugar (or Brown)
Pinch Salt
1 c Chopped Nuts (I prefer Pecans)
1 scant c White Flour
Preheat your oven to 325. Grease a 9x13 pan. In a double-boiler, melt
butter and chocolate. In a large bowl, mix eggs, vanilla, liqueur and
molasses. Blend in the sugar and salt, then add the butter/chocolate
mixture. Stir in the nuts of your choice. Finally, gently fold in the flour.
Spread it in the greased pan and cook for 20 minutes.
Yum!!
Gw7en High Priestess
675g of bitter chocolate, 10 whole eggs, 575g caster sugar, and 450g
unsalted butter. Beat the eggs with 1/3 of the sugar until the quantity
quadruples; dissolve the remaining sugar into a syrup with hot water; place
the chocolate and butter into the syrup and combine over heat, allow to cool
slightly; add the chocolate syrup to the eggs, pour into a cake tin, place in a
bainmarie of hot water and bake for 40-60 minutes
Leave to become completely cold before turning out. Serves 10-12.
Hospitalisation optional. To get it just perfect watch while it is cooking.
Nemesis - the goddess of retribution and vengeance
Loonytunes - the hungry warlock
Low-fat chocolate brownie recipe :
Ingredients:
4 ounces unsweetened chocolate
1/2 cup prune puree (see below)
3 large egg whites
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla essence
1/2 cup flour
1/4 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with
vegetable cooking spray. Cut chocolate into 1-inch pieces and place in
heatproof bowl. Melt chocolate in double boiler or microwave oven. Stir
occasionally until chocolate is melted. Remove from heat; set aside. In
mixer bowl, combine all ingredients except flour and walnuts; beat to
blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with
walnuts. Bake about 30 minutes until springy to the touch about 2 inches
around edges. Cool on rack. Cut into 25 squares.
Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and six
tablespoons hot water in container of food processor; puree until smooth.
Makes one cup. Keep prune puree refrigerated for up to two months in a
tightly sealed container.
[Source: The American Dietetic Association/National Center for Nutrition
and Dietetics]
My own alteration to this - substitute some of the hot water in the prune
puree for Grand marnier or similar rich liquour for a more decadent - but
still pretty healthy - brownie.
Frizzychick
8oz Unsweetened Baking Chocolate
2 sticks Butter
4 Eggs
1 1/2 t Vanilla
Splash (or more) Liqueur (Grand Marnier, Amaretto, etc.)
1/2 t Molasses (or Dark Cane Syrup for those of you anti-molasses lot)
2 2/3 c White Sugar (or Brown)
Pinch Salt
1 c Chopped Nuts (I prefer Pecans)
1 scant c White Flour
Preheat your oven to 325. Grease a 9x13 pan. In a double-boiler, melt
butter and chocolate. In a large bowl, mix eggs, vanilla, liqueur and
molasses. Blend in the sugar and salt, then add the butter/chocolate
mixture. Stir in the nuts of your choice. Finally, gently fold in the flour.
Spread it in the greased pan and cook for 20 minutes.
Yum!!
Gw7en High Priestess
