mccartney Chocolate Delight

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* Exported from MasterCook *

 

Chocolate Delight (Mccartney)

 

Recipe By : LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Serving Size : 10 Preparation Time :0:00

Categories : Desserts Classified

*Mccartney *Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups milk

1 dash sherry

8 ounces plain cake -- sliced

6 ounces margarine

1/2 cup granulated sugar

1 pinch salt -- optional

6 eggs -- separated

8 ounces semisweet chocolate

1 1/4 cups heavy cream

OR double cream -- whipped

grated chocolate -- to decorate

 

1. Mix the milk with the sherry in a shallow dish. Dip the split trifle sponges

in it briefly to moisten, then use to line a greased 8 inch (20cm) souffle dish.

Line the sides first and then cover the bottom.

 

2. Cream the margarine with the sugar and salt until light and fluffy, then beat

in the egg yolks. Beat until the mixture is pale yellow.

 

3. Melt the chocolate in a bowl over hot water, or in the microwave. Gradually

beat the chocolate into the egg yolk mixture. In another bowl, whisk the egg

whites until very stiff and fold into the mixture.

 

4. Pour into the sponge-lined dish, cover and chill for at least 24 hours.

 

5. Turn out, cover with whipped cream and decorate with grated chocolate.

 

 

Notes: Serves 8-10. This sumptuous dessert of sherry-moistened sponge

surrounding a rich chocolate mousse filling, all covered with whipped cream, is

always a huge success. CAKE: sponge cake, or angel food.

 

1998 Hanneman/McBuster (PER SERVING with angel food: 487 cals, 35 g fat)

 

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 2051 0 0

 

 

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