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

Title: Chocolate Rain Forest Praline Torte
Categories: Cakes, Nuts, Dessert, Chocolate
Yield: 12 Servings

MMMMM--------------------RAIN FOREST PRALINE-------------------------
2/3 c Granulated Sugar
1/4 c Water
1/4 c Cashew Nuts; unsalted,
- toasted
1/4 c Brazil Nuts; blanched,
- toasted

MMMMM----------------RAIN FOREST-COCOA MERINGUE R---------------------
1/4 c Cashew Nuts; unsalted,
- toasted
1/4 c Brazil Nuts; blanched,
- toasted
6 tb Granulated Sugar; divided
1 tb All-Purpose Flour
1 tb Unsweetened Cocoa Powder;
- (nonalkalized)
2 lg Egg Whites; room temp

MMMMM----------------------CHOCOLATE CURLS---------------------------
6 oz Bittersweet Chocolate

MMMMM-----------------CARAMEL RUM SOAKING SYRUP----------------------
1/4 c Granulated Sugar
1/2 c Water; divided
2 tb Dark Rum

MMMMM----------------CHOCOLATE RAIN FOREST PRALIN---------------------
8 oz Bittersweet Chocolate; fine
- chopped
2 c Heavy Cream

MMMMM----------------------CHOCOLATE GLAZE---------------------------
6 oz Semisweet Chocolate; fine
- chopped
3/4 c Heavy Cream
2 tb Corn Syrup
1 ts Vanilla Extract

Make the rain forest praline: Line a baking sheet with foil and butter
lightly. Set aside. In a small, heavy saucepan, combine the sugar &
1/4 cup of water. Cook the mixture over medium heat, stirring
constantly with a wooden spoon until the sugar is dissolved. Increase
the heat to medium-high and bring the sugar syrup to a boil without
stirring; cook the syrup until it caramelizes and turns an amber
color. Remove the pan from the heat and stir in the toasted nuts,
stirring for about 1 minute. Pour the mixture onto the prepared
baking sheet and allow it to cool completely.

CONTINUED IN PART TWO

Recipe By: webmaster@godiva.com

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

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

Title: Lithuanian Strawberry Torte
Categories: Cakes, Desserts, Fruits, Nuts
Yield: 12 Servings

1 3/4 c Sugar
1 c Butter
6 Egg yolks
2 c Sifted cake flour
1/2 ts Baking powder
6 Egg whites
3 c Whipping cream
1 ts Vanilla
1/2 c Currant jelly
1 c Coarse chopped pecans
1/2 c Strawberry preserves

In large mixing bowl cream together 1 1/4 cups of the
sugar and the butter till very light and fluffy. Add egg
yolks, one at a time, beating well after each; continue
beating till very fluffy, about 5 minutes.

Sift together flour, baking powder, and 1/2 teaspoon salt;
stir into creamed mixture. Beat egg whites till soft peaks
form; gradually add remaining 1/2 cup sugar, beating to
stiff peaks. Fold into creamed mixture.

Pour into 3 lightly greased and floured 9 x 1 1/2-inch
round baking pans. Bake at 350ºF/175ºC till done, about 20
minutes. Cool 10 minutes; remove from pans. Cool on rack.

Whip cream and vanilla just to soft peaks. Place a cake
layer on serving plate. Spread with currant jelly and then
with 1 cup of the whipped cream. Sprinkle with 2
tablespoons pecans. Spread second layer with 1/3 cup of
the strawberry preserves, then with 1 cup of the whipped
cream; sprinkle with 2 tablespoons pecans. Gently place
atop first layer. Carefully top with third layer. Frost
top and sides with remaining whipped cream; coat sides
with remaining pecans. Using tip of a small spoon, dot top
with remaining strawberry preserves.

Recipe from: BH & G Heritage Cookbook - 1975

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Leftover bacon? Never heard of it! Is that a new thing?
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