h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This is one of my favorite sweets.

Norwegian Chocolate Cake

1/2 lb. arrowroot cookies (broken into quarters)
1/2 lb. butter
1/2 lb. sugar
1/4 lb. semi-sweet chocolate squares
3 tbsp. cocoa
3 eggs

Line a 7" square baking tin with lightly greased paper. Place half the broken biscuits evenly into the pan and place the pan into the refrigerator.

Break the butter and chocolate squares into same-sized pieces.

While the water in the bottom of the double-boiler is coming to a boil, mix together the eggs, sugar and cocoa in the top half, of the (cold) double-boiler and then place it onto the bottom.

Stirring constantly, until the sugar has melted and the mixture heated.

While continuing to stir, gradually add the chocolate pieces and butter alternately, allowing each piece to completely melt before adding the next. When all the butter and chocolate has been melted in (about an hour) and completely smooth, remove the pan from the heat.

Pour half the mixture into the chilled baking pan.

Add the remaining biscuits into the remaining half of the chocolate mixture and stir gently and briefly, just to coat the biscuits, and then spoon this mixture into the baking pan, distributing everything evenly in the pan.

Let cool, and covering the pan with pan with parchment or plastic wrap, leave in the fridge for several days.

After a few days, turn the cake out of the pan onto a plate, cover again, and refrigerate for two more days.

Cut into squares and serve.

Given to my grandmother by the wife of General Carl Gustav Fleischer, the leader of the Norwegian Army stationed in Dumfries, Scotland. Circa 1940. http://home.online.ngestrom/history/nbrigfrm.htm

I had two really terrific food items over the holidays. Recipes follow.


Artichoke Dip

1 can of artichokes (not in oil), drained and finely chopped
3 or 4 cloves of garlic, chopped or crushed
1 cup of mayonnaise
1 cup of Romano or Asiago cheese (Parmesan is a bit too salty for my taste)
Black pepper

Mix ingredients together and put in an oven-proof dish.

Bake at 320F for 20 minutes, or until bubbling. Stir and put under the broiler until golden.

Serve hot, with crackers, potato or tortilla chips, and French bread. (I loved it with a rough 12-grain French bread!)

Optional:
chopped black olives
chopped hot peppers or a dash or two of tobasco

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The other recipe is a dessert

Ice-cream cake

Vanilla ice-cream (a container of Breyers Natural Vanilla was used in this case)
1 cup of raisins, soaked in rum and then chopped
candied fruit, chopped
frozen raspberries
graham cracker base (graham cracker crumbs, butter or margarine, sugar) (amounts will vary depending on the size of the pan you use. There is a recipe on the box)
ginger snap cookies, crushed

Sprinform pan (line the sides with waxed paper)

Put your graham cracker base in a springform pan, and bake for 15 minutes. Allow to cool.

Soften the vanilla ice-cream at room temp for an hour, or until soft enough to stir in the fruit.

Stir in the fruit and spoon the mixture into the pan and smooth the top. Freeze overnight.

Sprinkle the crushed ginder snaps on the top and let the cake soften enough to cut before serving.

Optional:
Add crushed ginger snaps to the graham cracker base and use candied ginger instead of the other dried fruit

Use chocolate biscuit crumb base instead of the graham cracker base