(.. --OUNI INC i
RARE & BEAUTIFUL
BEADS
Largest selection in Michigan
Chocolate Champs
Continued from Page 82
r
STAY ALERT WITH SCAN ALERT
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•
•
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Rhinestones
Brisk Machines
Seed Beads
Crystals
Fashion Beads
• Knotting &
restringing service
• Necklaces made
to order or
Do-ft-Yourself!
BIRMINGHAM BEAD STORE
280 N. Woodward • Birmingham, MI
In the Great American Bldg, next to Crowky's
(313) 644-7609
As always •
Half the calories
of butter
& twice as goo
Most people are surprised to find out that
Philadelphia Brand cream cheese has always
had half the calories of buffer or margarine. But
fortunately they've always known that Philly
cream cheese tastes twice as good.
The good news is, now that they know Philly
cream cheese—either soft or regular—has half
the calories of buffer, they can enjoy twice as
much Philadelphia Brand cream cheese—or
twice as often.
Whether you use our super-spreadable soft
package, or the regular Philly cream cheese,
your whole family will enjoy a terrific spread.
What a mechayeh for your bagel, matzoh, bially
or toast!
So, pick up a package of Philly cream cheese,
because half the calories means a great deal.
K certified Kosher
constantly. Fold about 5
tablespoons of the stiff egg
whites into the chocolate mix-
ture. When this mixture be-
comes liquid, pour into rest of
egg whites and fold until just
mixed in. It will be liquidity,
like "chocolate suds". Pour in-
to at least four smaller con-
tainers and refrigerate
overnight.
For the cake, butter and
flour two round 8- or 9-inch
cake pans. Stir the vinegar
into the milk and let stand to
sour. Place the chopped
chocolate in the large bowl of
an electric mixer. Pour the
boiling water over the choco-
late and stir with a fork or
spoon until the chocolate is
melted. Allow to cool. Add the
flour, sugar, and baking soda,
and mix until well combined.
Add the butter and mix on
medium speed for two
minutes. Then add the soured
milk, eggs and vanilla ex-
tract, mixing well until
thoroughly combined. Pour
the batter into the prepared
pans, and bake in a preheated
350-degree oven for 25 to 30
minutes or until an inserted
cake tester comes out just
barely clean. Allow to cool
completely before frosting.
113 assemble the gateau, in-
vert one cake layer onto a ser-
ving platter. Spread a layer of
mousse frosting on the top. In-
vert the second layer on a flat
plate or platter and then
reinvert on top of the frosted
cake layer. Frost top and sides
with remaining mousse
frosting.
CHAMPION
CHOCOLATE
CHEESECAKE
Crust:
1% cups fine chocolate
cookie crumbs
% cup pecans, finely
chopped
3 tablespoons brown sugar
6 tablespoons butter,
melted
Filling:
3 8-oz. pkgs. cream cheese,
softened
1% cups sugar
6 egg yolks
1 cup whipping cream
1 cup sour cream
1 tablespoon vanilla
extract
5
oz. unsweetened
chocolate, melted and
cooled
Garnish: (optional)
Sweetened whipped cream
Chocolate shavings
Preheat oven to 350 degrees
F. Lay a sheet of aluminum
foil over the bottom part of a
10-inch springform pan. At-
tach sides of the pan to the
bottom part. Wrap the
overhanging foil around the
outsides of the pan. Butter
84
FRIDAY, OCT. 23, 1987
the bottom and sides of pan.
For the crust, mix together
the cookie crumbs, pecans,
melted butter and brown
sugar. Press mixture evenly
into the pan bottom and 2 in-
ches up pan sides.
For the filling, put the
cream cheese and sugar in a
large mixing bowl and beat
with electric mixer until
smooth. Gradually add egg
yolks; then mix in whipping
cream, sour cream and
vanilla. Pour melted
chocolate into mixture; com-
bine. Pour filling into
prepared crust, smoothing
surface with a spatula.
Bake in the preheated 350
degree oven for 55 to 60
minutes or until set (knife in-
serted in center comes out
clean). Turn off oven and let
cake cool completely in oven.
Remove cake from oven and
cover pan with plastic wrap.
Chill several hours or over-
night. Unwrap foil from sides
and detach springform pan.
Using overhanging foil as
"handles," lift cheesecake off
bottom part of pan, carefully
transferring to serving plate.
Decorate top of cheesecake
with whipped cream and
chocolate shavings, if desired.
CHOCOLATE-
CHOCOLATE CHIP
CHEESECAKE
Crust:
3 tablespoons butter or
margarine -
1 cup finely crushed
chocolate wafers
(about 20 cookies)
2 tablespoons sugar
2 lbs. cream cheese, at
room temperature
1 cup sugar
4 large eggs
1% cups sour cream
2 teaspoons vanilla extract
1 cup mini semi-sweet
chocolate chips
8 oz. semi-sweet chocolate,
melted
Chocolate Curls:
Bar or square of semi-
sweet chocolate
For the crust, melt butter or
margarine, remove from heat,
and stir in crushed wafers
and sugar. Press evenly into
bottom of an oiled 9-inch
springform pan and chill un-
til needed.
For the filling, preheat the
oven to 275 degrees F. In a
large bowl, beat cream cheese
and sugar with an electric
mixer until smooth. Beat in
eggs, two at a time. Stir in
sour cream and vanilla, then
the chips and melted choco-
late. Pour filling into crust.
Tap pan on countertop to
break any large air bubbles.
Place pan on a square of