Ingredients:
1  cup  butter
4  cups  sugar
1  cup  water
4  tablespoons  cocoa
2  cups  coconut
1  cup  peanut butter

Preparation:

1. Boil butter, sugar, water and cocoa for 1 minute. Remove from heat and add coconut and peanut butter.
2. Drop by tablespoons onto waxed paper. Let cool. Store in a covered container.

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Preparation:

1. Mix candied cherries with the fondant. Knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size.
2. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.
3. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and heat until melted.
4. Take out the spoon and put in a dipping fork (a wire fork) beat the fondant, to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper.
5. Make a design with the fork in taking it from the candy. At once press a bit of cherry on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Janet McKenzie Hill

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Baked Chocolate Custards

Ingredients:
1 quart milk
6 eggs – yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring

Preparation:

1. Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.

 

2. Beat up the yolks with the sugar. Put into the hot mixture. Stir for 1 minute. Season and pour into the cups, which should be set ready in a pan of boiling water. The cups should be half submerged, so that the water may not bubble over the tops. Cook slowly until the custards are firm, about 20 minutes.

 

3. When cold, whip the whites of the eggs to a meringue with a very little powdered sugar – (most méringues are too sweet). Pile some upon the top of each cup. Put a piece of red jelly on the méringue.

Boiled Chocolate Custards

Ingredients:
1 quart milk
6 eggs – whites and yolks separately beaten
1 cup sugar
4 large spoonfuls grated chocolate
vanilla to tast e- a teaspoonful to the pint is a good rule

Preparation:

1. Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.

 

2. Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.

 

3. When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.

 

4. Whip up the whites with a little powdered sugar, or what is better, 1/2 cup of cranberry or currant jelly. Heap upon the custards.

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Preparation:

1. Melt chocolate and margarine in top of double boiler. Add sugar and milk. Stir until mixture is smooth.

 

2. Spread on top of the cake.

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Ingredients:
200 g (7 oz) amaretti,
50 g (1.7 oz) semisweet chocolate, ground
100 g (3.5 oz) butter, softened,
4 eggs,
120 g (4 oz) sugar,
120 g (4 oz) flour,
1 tsp yeast,
1/4 to 1/2 cup amaretto liqueur
cocoa powder, for sifting

Preparation:

1. Put amaretti in a processor. Pulse until cookies are finely ground.
2. Whisk the egg whites until stiff.
3. Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur, flour, yeast, ground amaretti and chocolate. Mix for 30 seconds.
4. Fold in beaten egg whites.
5. Pour into a greased and floured pan. Bake for 45 minutes at 175 C (350 F). Let cool.
6. Just before serving, dust the top with cocoa powder.

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Ingredients:
1/2 c. sugar
2 tbsp. cocoa
2 tbsp. cornstarch
2 c. milk
1 egg, beaten
2 tbsp. butter
1 tsp. vanilla

Preparation:

1. Mix cornstarch, cocoa and sugar with 6 tbs milk.

 

2. Scald remaining milk.

 

3. Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 2 minutes. Remove from heat.

 

4. Stir small amount of hot mixture into beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.

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Preparation:

1. Mix ingredients for filling and cook in saucepan till it begins to thicken.

 

2. Cook crust slightly, fill with the mixture and cook in oven till stiff.

 

3. Cover with meringue.

James E. Clay

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Ingredients:
1 1/2 cups (185 g / 6 oz) self-raising flour
1/2 cup (60 g / 2 oz) plain flour
1/2 cup (40 g / 1 1/4 oz) cocoa powder
250 g (8 oz) butter, chopped
1 tablespoon oil
1 1/2 cups (375 g / 12 oz) caster sugar
1 tablespoon instant coffee powder
2 eggs. Lightly beaten

Topping:
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped

Preparation:

1. Preheat oven to 160 C (315 F). Brush a 20 cm round tin with oil, line base and side with paper.

 

2. Sift the flours and cocoa powder into a large mixing bowl and make a weill in the centre.

 

3. Combine the butter, oil chocolate, sugar and coffee powder with 1 cup (250 ml / 8 fl oz) water in pan. Stir over low heat until the chocolate and butter are melted, and the sugar is dissolved. Remove from the heat. Pour the chocolate mixture into the well in dry ingredients. Wisk until just dombined. Add the eggs and mix well.

 

4. Pour the mixture into the tin and bake for 2 hours. Leave in the tin to cool completely, then turn out onto a wire rack. Pour the topping* over the cake and allow it ti run down the side.

    

   *Topping: combine the butter and chocolate in a pan. Stir over low heat until the butter and chocolate are melted. Remove from the heat and allow the mixture to cool slightly.

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Ingredients:
70 g butter
140 g chocolate, melted
140 g sugar
6 egg yolks
80 g almonds, ground
20 g all-purpose flour
6 egg whites

CREAM:
4 egg yolks
150 g sugar
140 g butter

ICING:
50 g chocolate
40 g sugar
4 tbs. water
10 g butter

Preparation:

1. Preheat oven to 325 F (165 C).

 

2. Mix butter, chocolate and sugar. Add eggs gradually, beating thoroughly after each addition. Fold in almonds and flour. Beat the egg whites until firm and gently stir into batter.

 

3. Pour into a greased and floured pan. Bake until straw comes out clean. Let cool.

 

4. CREAM: Put egg yolks and sugar in pot. Cook, stirring constantly, over barely simmering water until smooth and thickened. Remove from heat. Let cool and add butter.

 

5. GLAZE: Cook chocolate, sugar, and water until thickened. Remove from heat. Add butter.

 

6. To assamble the cake: Cut cake in half horizontaly. Spread with cream. Put glaze on top.

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Makes one 10-inch cake or 2 loafs.

Ingredients:
2 cups Flour
2 cups sugar
1/2 cup cocoa
1/2 cup Shortening
1/2 cup Butter
3 eggs
1/4 teaspoon Baking Soda
1 cup Milk
1 teaspoon vanilla

Preparation:

1. Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.

 

2. Bake chocolate pound cake in a greased 10-inch tube pan at 325° F (160° C) for 80 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.

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