COOKING

Desserts . .
By

LONG TERM
C.D. SPECIAL
$50,000 to $100,000

Ligx,

AT LAST!
A Kosher Sweet Table That Tastes
As Good As It Looks!
24370 W. Ten Mlle Rd. Just W. of Telegraph 355-0088

9.50%
2 YRS. 10.10%
5 YRS. 10.60 %
10 yRs.11.00 %

1 YR.

THE PLACE
FOR SMOKED FISH
BAGEL DELI
AND PRODUCE

• FSLIC INSURED

• MONTHLY CHECKS

6088 W. MAPLE AT FARMINGTON RD., West Bloomfield
Mon. thru Sat. 9 to 6
Sun. 8 to 3

851-9666

FINEST SMOKED FISH, DELI
AND VEGI TRAYS

HANDOUT NOVA LOX

• RATES SUBJECT TO
CHANGE

Ask for Randy, please

1.800-321-6669 (U.S.)
1.800-441-1189 (TX.)

RESEALABLEI

14pasgsmze,,
..
'"AG ;

KEEPS CEREAL
FRESHER LONGER

• KEEPS CEREAL
CRISP LONGER

• PROVIDES AIR-TIGHT
STORAGE

2987 GENEPAI. FOODS CORPORATION

:20,PAIC7 is a trademark iff brPait Incorporated.

82

FRIDAY, OCT. 23, 1987

here keeping Kosher is a delicious tradition.

Chocolate Champions At
The Lexington Market

GLORIA KAUFER GREENE

Cooking Editor

p

eople seem to have
very strong opinions
about chocolate —
either they love it or they are
allergic to it. And that vast
majority who love chocolate
need little convincing when it
comes to trying tempting new
chocolate creations.
Following are some favorite
chocolate recipes:

CHOCOLATE
MACADAMIA CREAM
ROLL
Cake:
4 large eggs, separated
3 /4 cup sugar
1 teaspoon vanilla extract
2 tablespoons water
1 /2 cup all-purpose flour
1 /4 cup plain cocoa
1 teaspoon baking powder
1 /4 teaspoon salt
1 /3 cup confectioners sugar
Macadamia Cream Filling:
1 /2 cup macadamia nuts,
chopped in a blender
or food processor .
1 /3 cup confectioners sugar
1 cup whipping cream,
beaten until stiff
Whipped Cream Frosting:
1 /2 cup whipping cream
1 /4 cup confectioners sugar
Y2 teaspoon almond extract
Garnish:
Chocolate shavings
For the cake, grease a 15- by
10-inch jelly roll pan, line
with wax paper and grease
the paper. Set aside.
In a mixing bowl, beat the
egg whites until they are
foamy; then gradually 1/2 cup
of the sugar and beat until
stiff.
In another bowl, beat the
yolks until they thicken; then
beat in the remaining-1/4 cup
sugar and continue beating
until the yolks are very thick.
Beat in the vanilla extract
and water.
Combine the remaining
(dry) cake ingredients, and
fold them into the yolk mix-
ture. Then gently fold in the
beaten egg whites. Pour the

batter into the prepared pan,
spreading it evenly.
Bake in a preheated
350-degree oven for 18 to 22
minutes or until cake is firm
and springy when lightly
pressed. Sprinkle extra con-
fectioners sugar over a hand
towel. Turn the cake out onto
the towel; then -carefully peel
off the wax paper. Roll up the
cake while still warm. Place
on rack to cool.
For the cream filling, corn-
bine the chopped macadamia
nuts with the confectioners
sugar; then fold into the
whipped cream. When the
cake is cool, unroll it, spread
it with the filling and roll it
up again.
Frost the cake just before
serving it. For the frosting,
beat the whipped cream until
stiff; then fold in the confec-
tioners sugar and almond ex-
tract. Sprinkle the chocolate
shavings on top to decorate.

SHAPIRO'S
CHOCOLATE GATEAU
Mousse Frosting: (Prepare
one day in advance
and refrigerate)
8 oz. semi-sweet chocolate
2 tablespoons (1/4 stick)
butter
6 large eggs, separated
Cake Layers:
1 tablespoon vinegar
1 cup milk
4
oz.
unsweetened
chocolate, chopped
1 cup boiling water
2 cups sifted caked flour
2 cups sugar
1 teaspoon baking soda
1 /2 cup butter (1 stick),
softened
2 large eggs
1 teaspoon vanilla extract
For the mousse, place
chocolate and butter in a dou-
ble boiler and melt over low
heat. Cool. Place egg yolks in
a bowl of an electric mixer,
and beat on high speed for
two minutes. In a separate,
grease-free bowl, beat the
whites until stiff. Add the
cooled chocolate and butter
mixture to the yolks, stirring
Continued on Page 84