Caramel Chocolate Tart recipe

200 g (8 oz) rich shortcrust pastry

450 ml (3/4 pint) rich milk
2 level tablespoons riceflour
4 egg yolks
4 oz (100 g) plain chocolate
butter

method

1. Roll out the pastry and line a flan tin.

2. Bake blind for 10 minutes at 200°C, 400°F, mark 6.

3. Bring the milk almost to boiling point. Remove from the heat, and gradually blend it into the riceflour until all the milk is used up, then beat in the egg yolks.

4. Melt the chocolate in a bowl over a pan of boiling water, then add to the milk and egg mixture.

5. Pour into the flan case and dot with butter, which will prevent a skin from forming.

6. Cook for 30-35 minutes at 200°C, 400°F..
Finished.....

URL : http://www.cookitsimply.com/recipe-0010-0u16127.html

Yummy Chocolate

Line a 9 x 5-inch loaf pan with aluminum foil. Place ladyfingers on bottom and sides of foil-lined pan, cutting to fit where necessary. Set aside.

In small saucepan, sprinkle gelatine over milk. Let stand 2 minutes to softer. Over low heat, cook, stirring constantly, until gelatine is completely dissolved, about 5 minutes.

In large mixer bowl, beat cream cheese, sugar and vanilla extract until smooth. Blend in gelatine mixture; mix well. Remove 1/3 cup mixture to small bowl; stir in cherries and almond extract. Add cocoa to remaining mixture in large bowl, blending well.

In small mixer bowl, beat whipping cream until stiff. Fold 1/2 cup whipped cream into cherry mixture. Fold remaining whipped cream into chocolate. Spoon half of chocolate mixture into prepared pan. Using large serving spoon, make deep depression down the length of chocolate mixture in pan. Spoon cherry mixture into depression, mounding slightly. Spoon in remaining chocolate mixture. Cover; refrigerate until set, about 4 hours.

To serve, unmold onto serving plate. Garnish with Sweetened Whipped Cream and maraschino cherry.

Sweetened Whipped Cream In small mixer bowl, beat chilled whipping cream, confectioners' sugar and vanilla extract until stiff.

URL: http://www.cdkitchen.com/recipes/recs/36/Chocolate-Cherry-Surprise84274.shtml

Baking Brownies Just Right: Cakey, Chewy, or Fudgy

Brownies come in all guises—with nuts, without, butterscotch, swirled with cream cheese, shot through with mint or fruit filling, sprinkled with chips, spiked with espresso or booze, or just plain chocolate in a million variations. But the most important aspect of a brownie, for anyone who loves brownies, is texture. Initially, I thought there were just two camps, cakey versus fudgy, and I was firmly planted in the cakey camp. But after testing, tasting, and canvassing friends and colleagues about what they prize most in a brownie, I began to see that there's a third style to consider: chewy, which is definitely different from its cakey and fudgy siblings.

I'll say right off that I could never claim to write the Bible on brownies—there are so many recipes, and everyone has a favorite. But as I'll show you, there are definitely guidelines to follow so that you can make the style of brownie that suits your taste, whether it's cakey, fudgy, or chewy. I've also thrown in a butterscotch blondie, as well as chocolate brownie cookies, a huge favorite at my bakery, Grace Baking, and the happy result of a measuring mistake.

By: Cindy Mitchell

URL: http://www.taunton.com/finecooking/articles/how-to/brownies-chewy-cakey-fudgy.aspx