Chocolate Macademia Cream Satin Pt 1

INGREDIENTS

INSTRUCTIONS

To make the Cake:  Preheat oven to 350oF. Grease and flour an 8- or 9-
inch springform  pan.  In a medium bowl, combine flour, baking soda and
salt. Miz well with  a wire whisk and set aside.  In large bowl combine
sugars with an electric mixer on medium speed.  Add butter and beat to
form a grainy paste.  In small bowl combine cocoa powder and boiling
water, and stir until  smooth. Add cocoa mixture, eggs and vanilla to
butter and sugar;  blend well to form a smooth batter., Alternately add
the flour  mixture and the buttermilk to the batter. Blend at low speed
just  until combined.  Pour into prepared pan. Bake 25-35 minutes or
until a knige inserted  into the middle of the cake comes out clean.
Leaving the cake in the  pan, cool to room temperature, then
refrigerate to make slicing  easier.  To prepare the filling:  In
medium bowl with an electric mixer and clean beaters, beat the  sugar
and cream cheese until well blended. Add egg and beat until  light and
fluffy.  Next melt white chocolate in a double boiler. While chocolate
is  melting, in a small metal bowl sprinkle gelatin over the cold
water.  Let gelatin bloom for 5 minutes, then dissolve it over a double
boiler until clear and smooth.  Gradually add dissolved gelating to the
cream cheese-sugar mixture,  beating continuously at medium speed until
smooth. (If you beat it  too fast, the gelatin will stick to the sides
of the bowl.)  Add whipped cream to the mixture and blend until smooth.
With a rubber  spatula, fold the white chocolate and vanilla into the
cake batter  thoroughly.  To assemble cake and filling:  Remove sides
of springform pan. Cut cake into 2 layers and set the top  layer aside.
Replace sides of the springform pan, leaving bottom  layer of cake in
pan.  Pour filling over bottom cake layer. Carefully place the other
cake  layer on top of the filling. Refrigerate for several hours.  When
filling is firm, remove sides of pan and pleace the cake on a  platter.
Coat the sides of the cake with macadamia nuts. Dust the top  if
desired, add rosettes of whipped cream, chocolate shavings and  more
macadamia nuts. Refrigerate until ready to serve. Beat milk with  lemon
juice until thick. Fold in strawberries and whipped cream.  Divide
among crepes; fold. Garnish with additional whipped cream and  a
strawberry centered on the cream. Yields 6 servings. Soak gelatin  in
milk, in custard cup. Set cup in boiling water; stir until gelatin  is
completely dissolved. Combine yogurt, sugar, and salt. Stir in  gelatin
mixture. Stir in berries and lemon juice. Chill until  slightly
thickened; beat until foamy. Fold in whipped cream. Pour  mixture in
metal ice-cube tray. Cover with foil; freeze. NOTE: I have  also made
this with approx 1/2 of 1 pint of fresh strawberries, well  crushed. I
then froze it in a Donvier ice cream maker. Delicious! *  hulled,
cleaned, and halved  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 2081
Calories From Fat: 1392
Total Fat: 158g
Cholesterol: 829.4mg
Sodium: 4773.5mg
Potassium: 1497.8mg
Carbohydrates: 137.1g
Fiber: 17.7g
Sugar: 13.5g
Protein: 51.7g