Food

Chocolate Desserts
Loved By All

6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-9:30pm • MON.-THURS. 7:30am-9:30pm
FRI. 7:30am-10:30pm • SAT. 7:30am-10:30pm • 248-737-1610

MIXED NUTS°

PHYLLIS STEINBERG
Special to The Jewish News

I

f you love chocolate, The
Ultimate Chocolate cookbook by
Patricia Lousada is a must on
your cookbook list.
This beautifully illustrated cook-
book published by Dorling Kindersley
features wickedly seductive chocolate
desserts from layer cakes and rich ice
creams to tantalizing truffles.
The chocolate recipes, perfect for
holiday entertaining, are gathered
from around the world.

Limit 2 lbs. per CUSTOMER
ADDMONAL $8.99 LB.

...I

PITA
BREAD

• TAHINI • HOUMMOUS • EGGPLANT SALAD
• SLICED EGG PLANT • BABA GANOUSH • PLUS MANY OTHERS

8 oz. pkg.
Limit 6 pkgs.

MICHIGAN TART

WALNUT

HALVES & PIECES

Reg. $3.99 lb. • Limit 2 lbs.

Ci

•

•

WHERE TO GO,
WHAT TO DO!
WHOM TO SEE!

Find out in this week's

JN Entertainment

section.

2/27
1998

136

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CHOCOLATE BREAD PUDDING
1 cup heavy cream
1 cup milk
1/4 teaspoon salt
3 tablespoons cocoa powder
3 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 soft rolls
2 tablespoons unsalted butter,
softened
1. Bring the cream, milk, and salt
slowly to a boil in a heavy-based
saucepan, then remove from the heat.
Sift the cocoa powder over the top and
whisk until well blended. Beat the eggs
and sugar together, then beat in the
cocoa mixture. Add the vanilla extract.
2. Cut the rolls into thin slices and
butter them. Place enough slices in the
dish so that the top layer comes above
the rim of the dish. Pour the custard
in around the sides. The pudding can
be prepared up to this stage an hour
or two before baking, if desired.
3. Put the dish in a roasting pan.
Fill the pan with hot water to come
halfway up the sides of the dish.
4. Bake in the preheated oven for
40 minutes, or until set. If the top
crusts are not crisp and brown, crisp
the edges under a hot broiler. Serve
the pudding with a pitcher of heavy
cream, if desired.
5. Bake at 325 degrees for 40 min-
utes. Makes 6 servings.

CHOCOLATE SOUFFLE
3 1/2 ounces semisweet chocolate
3 tablespoons cornstarch
1 cup milk
1/4 cup superfine sugar
3 tablespoons Grand Marnier,
Cointreau, or Curacao
2 tablespoons unsalted butter
5 egg whites
Pinch of salt
3 egg yolks
(serve with 3/4 cup heavy cream,
whipped)

1. Break the chocolate into pieces
and melt it. Set aside.
2. Mix the cornstarch to a smooth
paste with a few tablespoons of the
milk and then gradually stir in the rest
of the milk. Pour into a saucepan, add
half the sugar, and bring to a boil, stir-
ring constantly. Boil for 1 minute,
remove from the heat, and stir in the
chocolate and the liqueur. Dot the
surface with the butter and set aside
until lukewarm.
3. Meanwhile, whisk the egg whites
with the salt until they form soft
peaks. Add the remaining sugar and
continue whisking until the mixture is
glossy and stiff.
4. Stir the egg yolks, one at a time,
into the chocolate mixture, then fold
in a large spoonful of the stiffly beaten
whites. Carefully fold in the rest of the
whites, using a large metal spoon.
5. Pour the mixture into the pre-
pared souffle dish and bake in the cen-
ter of the preheated oven for 35 min-
utes, or until the souffle has risen, the
top is brown, and the center still quiv-
ers.
6. Serve the souffle at once.
Alternatively, serve with whipped
cream.
7. Bake at 375 degrees for 35 min-
utes. Makes 4 servings.

CHOCOLATE PECAN PIE
1 1/2 cups all-purpose flour
2 tablespoons superfine sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted
butter, cut into small pieces
1 egg yolk
2 tablespoons ice water
For the filling:
4 tablespoons butter
2 tablespoons cocoa powder
1 cup corn syrup
3 eggs
1/2 cup dark brown sugar
2 tablespoons rum
2 cups pecans
1. To make the pastry, sift the flour,
sugar, and salt into a bowl. Rub the
butter into the flour with your finger-
tips until the mixture resembles oat-
meal. Blend the egg yolk with the
water and fork it lightly into the mix-
ture until it sticks together in small
clumps.
2. Form the dough into a ball,
wrap in plastic wrap and chill for 30
minutes. Roll out the pastry and line
the tart pan. Chill while making the
filling.
3. Put a baking sheet in the oven
while it is preheating. For the filling,
CHOCOLATE DESSERTS on page 138

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