INGREDIENTS

INSTRUCTIONS

Makes About 2 Cups
Hello, Chocolate Lovers!
The Cook & Kitchen are celebrating Valentine's Day by offering you
fourteen of our most delicious chocolate-coated, cocoa- concocted
recipes from our Chocolate Lover's Collection.
Today we're finishing our chocolate cake, as presented yesterday, by
adding creamy chocolate frosting to form two deliciously decadent
layers of chocolate. You can find the cake recipe in the "archive"
section at http://www.bignetwork.com/dp/rd
Today's recipe contains bittersweet or semisweet chocolate. These
chocolates are often used interchangeably, although bittersweet
generally has more chocolate liquor, a paste formed from roasted,
ground cocoa beans. Semisweet chocolate must contain at least 35%
chocolate liquor, while finer bittersweet chocolates contain 50% or
more chocolate liquor. Both chocolates have a deep, smooth, intense
flavor that comes from the blend of cocoa beans and dairy products.
Sugar, vanilla, and cocoa butter are added to the chocolate liquor to
create an even richer chocolate flavor.
You'll be a chocolate expert before we finish our Chocolate Lover's
Recipe Collection, just in time for Valentine's Day.
In a medium saucepan over a medium-high heat setting, whisk together
the milk and flour. Make sure to whisk constantly until the mixture
begins to thicken. Reduce the heat to low and cook, still whisking
constantly, until the mixture is dry and stiff and begins to mass
together, usually about 5 minutes.
Immediately remove the saucepan from the heat and continue whisking
for a few seconds to disperse some of the heat. Add the chocolate and
whisk until well blended. Add the cocoa powder and whisk again,
making sure the mixture is well blended. Cover the saucepan and
refrigerate for at least 2 hours.
In a medium-sized mixing bowl, combine the sugar, butter, and vanilla
with an electric mixer at a medium speed setting. Add about two
tablespoons of the chilled chocolate mixture and beat until the sugar
is dissolved and all is well blended. Add the remaining chocolate
mixture and continue to blend until the frosting is smooth and
creamy, usually about 5 minutes.
To assembly your chocolate layer cake, center one chocolate cake on a
platter and spread a thin layer of the chocolate frosting on top of
it. You may need to level the bottom layer of the cake by cutting a
bit off the top of it before frosting. Place the second cake on top
of the frosted layer and center again. Generously frost over the top
and sides of the cakes with the remaining chocolate frosting. Serve
and enjoy.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Feb 2, 1999, converted by MM_Buster
v2.0l.

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