| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Sifted dark unsweetened cocoa |
| 2/3 | c | Heavy cream |
| 1/3 | c | Unsalted butter |
| 1 1/3 | c | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing. Yield: about 3 1/2 cups Recipe By :MONDAY TO FRIDAY SHOW #MF6708 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:18:25 -0500 From: Meg Antczak <[email protected]>
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