To
assemble,
using
a
serrated
knife,
carefully slice each cake layer
in
half
horizontally,
making
four
layers. Place the first layer on a large
serving plate. Spread
V
2
cup
jam on top
of the cake layer. Repeat with two cake
layers
and
remaining jam.
Top with
remaining cake layer.
For
frosting,
in
a
large
bowl,
beat
whipping
cream,
sour
cream,
powdered sugar, and vanilla with an
electric mixer on medium speed until
stiff peaks form. Frost top and sides of
cake. Garnish cake with pink-and-white
curls. Makes 12 servings.
Fudgy Brownie Bites
Shown on
page 110.
Infuse these brownies with orange
liqueur, top them with a chocolate
glaze, drizzle with more chocolate,
and cut into diamond shapes.
V
2
cup butter (no substitutes)
2
ounces unsweetened
chocolate, cut up
2
eggs
%
cup sugar
V3
cup orange marmalade
2
teaspoons Grand Marnier or
other orange liqueur
%
cup all-purpose flour
V
2
teaspoon baking powder
Shiny Chocolate Glaze
2
ounces milk chocolate, cut up
1
teaspoon shortening
Preheat oven to 350°F. Line an 8x8x2-
inch baking pan with foil. Grease foil;
set aside.
In a medium saucepan, melt butter
and the unsweetened chocolate
over
low heat, stirring occasionally. Remove
from heat. Cool slightly (about 5 minutes).
Stir in eggs, sugar, orange marmalade,
and Grand Marnier.
Stir in flour and
baking powder. Spread batter into the
foil-lined pan.
Bake
in
the
preheated
oven
for
30 minutes or till a wooden toothpick
inserted near the center comes out clean.
Cool in pan on a wire rack. Using the
edges of the foil, lift brownies from the
pan. Carefully remove the foil.
Pour
Shiny
Chocolate
Glaze
over
brownies, spreading evenly. Let stand
for
5
minutes.
Cut
brownies
into
24 rectangles with a long, sharp knife.
Before
serving,
melt
the
milk
chocolate and the shortening in a small,
heavy saucepan over low heat, stirring
constantly. Place chocolate mixture in a
heavy-duty self-sealing plastic bag; snip
a small corner from the bag. Drizzle
chocolate mixture in a zigzag pattern
over
each brownie.
Let
stand
about
30 minutes or until chocolate sets. Makes
24 brownies.
Shiny Chocolate Glaze:
In a small
saucepan, melt
2
ounces bittersweet or
semisweet chocolate, cut up, and
2
table-
spoons butter over low heat,
stirring
occasionally.
Remove
from heat.
Stir
in
)4
cup
sifted powdered
sugar,
4
teaspoons hot water, and
1
teaspoon
finely shredded orange peel.
Espresso Milk Shake
Shown on
page 110.
A triple dose of coffee flavor creates
an intriguing after-dinner drink.
1
quart coffee-flavor ice cream
V3
cup chocolate liqueur
2
tablespoons brewed espresso,
cooled
2
tablespoons milk
Snowflake Shards
Place
ice
cream,
liqueur,
espresso,
and milk in a blender. Cover; blend
until
smooth.
Add
more
milk,
if
necessary,
for
shakelike
consistency.
If desired,
garnish each drink with
a Chocolate Snowflake
Shard.
Serve
immediately. Makes
6
servings.
Triple Chocolate Truffles
Shown on
page 111.
If you think truffles can't get any
richer, try melting a small amount of
semisweet chocolate or milk
chocolate, and drizzling it on top.
12
ounces semisweet chocolate,
coarsely chopped
V
2
of an 8-ounce package cream
cheese, softened and cut up
4
teaspoons instant coffee
crystals
1V3 cups milk chocolate or
semisweet chocolate pieces
2
tablespoons shortening
2
ounces milk chocolate or
semisweet chocolate, coarsely
chopped
Unsweetened cocoa powder
In a medium-size heavy saucepan, cook
and stir semisweet chocolate over very
low heat.
Remove from heat;
stir in
the cream cheese until combined. Stir
together coffee crystals and
1
teaspoon
water; add to the chocolate mixture and
stir until smooth. Cover and chill about
2
hours or until firm.
Line a baking sheet with waxed paper.
Use 2 spoons to shape the truffle mixture
into
1
-inch
balls;
place
balls
on
prepared baking sheet. Cover and chill
for
1
to
2
hours or until firm.
In a heavy saucepan, cook and stir
the
milk
chocolate
pieces
and
shortening over low heat until melted
and smooth. Remove from heat; cool to
room temperature.
Use a fork to dip the truffles into
the chocolate mixture, allowing excess
chocolate to drip back into saucepan.
Return truffles to
baking
sheet;
chill
about 30 minutes or until firm.
In a small heavy saucepan, cook and
stir the
2
ounces chocolate over low heat
until melted and smooth. Drizzle over
the tops of some of the truffles. Chill for
a few minutes or until set. Roll remaining
truffles in unsweetened cocoa powder.
To store, place truffles in a tightly
covered
container in the
refrigerator.
Let stand at room temperature about 30
minutes
before
serving.
Makes
30 truffles.
Best of Christmas Ideas 115
