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Expires 8/31/02. / U48162411500 Service Department, Body Shop and Parts Hours: - Mon. & Thurs. 7 am to 8 pm; Tues., Wed., Fri. 7 am to 6 pm 6-10E0 Enhance the Look and Feel of Your Home with Aluminum Glass Railings For Your Free Estimate or Consultation Call Our Experts at: 248 353-5770 GLASS COMPANY Visit our Southfield Showroom: 22223 Telegraph Road (S. of 9 Mile Rd) L . . A. ga0 . ▪ Clinical Teaching Testing/Evaluation 11, 414141•0(400000414111 •.• • ES rs 10/11 2002 102 LYNNE MASTER, M. ED Owner, Director CLINIC M ek Accedited by the North Central Association of Colleges and Schools First fully accredited Education Clinic in the United States to receive North Central Accreditation. (248) 545-6677 (248) 433-3323 Oak Park Bloomfield Hills www.Idclinic.com WARM CHOCOLATE RASPBERRY TORTE 1 cup flour * 1 t. baking soda 1/4 t. salt 1/2 cup boiling cranberry-raspber- ry juice 1/3 cup cocoa powder 3 T. whole milk 1 T. Framboise or other liqueur 1/2 cup seedless raspberry jam 6 T. butter, softened 1/4 cup brown sugar 1/3 cup granulated sugar 2 large eggs Fresh whipped cream, garnish Fresh raspberries, garnish Preheat oven to 350F. Spray an 8 or 9-inch spring-form pan with non- stick cooking spray. Set aside. Combine the flour, baking soda and salt in a small bowl and stir with a fork to combine. Set aside. Whisk together boiling juice and cocoa powder in a large bowl, until smooth. Whisk in milk, liqueur and jam. Set aside. In a separate bowl, beat together butter, brown sugar and sugar until smooth and fluffy. Add the eggs, one at a time, beating well before adding the next egg. Carefully beat in the juice mixture and then the flour - mixture. Transfer the batter to the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into cake comes out clean. Cool the cake slightly (about 10- 20 minutes) before running a knife around the inside of the pan to loosen the cake from the sides. Remove the sides of the cake from the pan and cut the cake into wedges. Serve warm, with a dollop of fresh whipped cream and garnished with fresh raspberries. Makes 8 servings. CHOCOLATE CREAM PUFFS The wonderful cook and author Marlene Sorosky developed this choco- late version of cream puffi, making a great dessert even better. I like to serve them with chocolate chocolate-chip ice cream and my own warm chocolate ganache sauce (recipe following). 1 cup flour 2 T. cocoa powder 1 cup water 1/2 cup (1 stick) butter, cut into pieces 5 large eggs 1 t. vanilla Preheat oven to 425F. Grease a baking sheet. Set aside. Stir together flour and cocoa in a small bowl. Bring water and butter to a full boil in a medium saucepan over medium-high heat. Reduce heat to low. Add the flour and cocoa all at once, stirring vigorously with a wood- en spoon until thoroughly incorporat- ed and the mixture pulls away from the sides of the pan. Transfer the mixture to a mixing bowl and beat in eggs one at a time until each is incorporated. Mix in vanilla. Mixture will be thick and gooey. Use a soup spoon to drop pastry into three-inch-wide rounds, placing them at least 2-inches apart. Should be enough to make 12 puffs. Bake in preheated oven for 30-40 minutes until pastry rounds- are puffed and firm to the touch. Turn the oven off. Split the puffs in half horizontally with a serrated knife and place them on the cookie sheet, cut sides up. Bake in the turned off oven for 5 minutes to dry out the insides. Remove from the puffs from the oven and cool on the baking sheet. Store them well covered, overnight, or freeze tightly wrapped in foil. Defrost the puffs, still wrapped, at room temperature. Fill the puffs bot- toms with your favorite filling. Place tops on the filling and serve with ganache sauce spooned around the puffs. Makes 12 servings. GANACHE SAUCE 1 cup semisweet chocolate chips 4 T. (1/2 stick) butter, cut into pieces 1/4 cup heavy whipping cream Place all ingredients in a small saucepan over medium-low heat. Stir until melted and smooth. Also may be made a few days in advance and reheated in the microwave (1 minute on medium- high heat and stir until smooth), or on the stove over low heat. Makes 1 1/2 cups (about 12 serv- ings). ❑