| 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 <meginny@frontiernet.net>
A Message from our Provider:
“Jesus: right way, only truth, best life.”