MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flourless Chocolate Cake
Categories: Cakes, Desserts, Chocolate
Yield: 16 servings

4 lg Eggs; separated
10 tb Butter; in cubes
1/2 c Sugar; divided
6 oz Semisweet chocolate;
- chopped
3 oz Unsweetened chocolate;
- chopped
2 ts Vanilla extract
Chocolate Ganache; opt

Let egg whites stand at room temperature for 30 minutes.
Set oven to 350ºF/175ºC. In a heavy saucepan, melt
butter, 1/4 cup sugar and chocolates over low heat,
stirring constantly. Cool until mixture is lukewarm.

In a large bowl, beat egg yolks until thick and
lemon-colored, about 3 minutes. Beat in vanilla.
Gradually beat in chocolate mixture.

In a small bowl and with clean beaters, beat egg whites
on medium speed until soft peaks form. Gradually add
remaining sugar, 1 tablespoon at a time, beating on high
speed until stiff peaks form. Stir a small amount of
whites into chocolate mixture. Fold in remaining whites.

Pour into a greased 9" springform pan. Place on a baking
sheet. Bake until cake is just set and jiggles slightly
when tapped, or until toothpick inserted in the center
comes out with a few moist crumbs, 28-30 minutes. Cool
on a wire rack for 20 minutes.

Carefully run a knife around edge of pan to loosen;
remove side of pan. Drizzle with chocolate ganache if
desired.

Taste of Home Test Kitchen

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "A poet more than 30 years old is simply an overgrown child" - H.L. Mencken
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Queen Elizabeth Cake
Categories: Cakesm, Desserts, Fruits, Nuts, Dairy
Yield: 16 servings

8 oz Pitted dates
1 1/4 c Water
1 ts Baking soda
1 1/2 c A-P flour
1 ts Baking powder
1/2 ts Ground allspice
1/2 ts Ground nutmeg
1/2 ts Salt
1/2 c Butter; softened
1 c Packed brown sugar
1 lg Egg; room temp
1 ts Vanilla extract
3/4 c Chopped walnuts

MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Unsweetened coconut flakes
1/2 c (packed) brown sugar
1/4 ts Salt
6 tb Butter
6 tb Heavy whipping cream

Set oven @ 350ºF/175ºC.

Grease a 9" square baking dish.

In a small saucepan, combine dates and water; bring to a
simmer. Reduce heat to low; cook 5-6 minutes. Remove
from heat; stir in baking soda until mixture is foamy.
Set aside to cool slightly.

Meanwhile, in a small bowl, whisk together flour, baking
powder, allspice, nutmeg and salt.

In a large bowl, beat butter and brown sugar over medium
speed until fluffy, 2-3 minutes. Add egg; beat until
fluffy. Add vanilla extract and walnuts, if desired;
stir until incorporated. Mix half of the dry ingredients
into the creamed butter mixture; stir gently until
almost combined. Add half of the date mixture; stir.
Repeat with remaining dry ingredients and remaining date
mixture. Stir until just combined. Transfer to prepared
baking dish.

Bake 25 minutes. Rotate; bake an additional 15 minutes
or until a toothpick inserted into the center comes out
clean.

While the cake is baking, in a small saucepan, combine
coconut, brown sugar, salt, butter and heavy cream.
Bring to a simmer over low heat; cook 2 minutes. Set
aside.

Remove cake from the oven. Set oven to broil. Spread the
coconut topping over the entire cake in a thin layer.

Place cake under broiler 3" from the heating element
with the oven door slightly open and the light on. Broil
until topping is lightly golden brown, 3-4 minutes.
Immediately transfer to a wire rack to cool completely.

Suzanne Podhaizer, St. Johnsbury, Vermont

Makes: 16 slices

RECIPE FROM: https://www.tasteofhome.com

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