A little dark chocolate cake for St. Valentine’s Day!
Perignotti is an unsweetened, vanilla-flavored, extra-dark cocoa that is Dutch processed, but made in Italy, exclusively sold by Williams-Sonoma. This recipe was published in a Williams-Sonoma catalogue in the 1990s.
While Perignotti is, of course, preferred, this dark pound cake can also be made using another cocoa, such as Hersey’s Special Dark Cocoa, by adding a little more vanilla.
Extra-Dark Chocolate Pound Cake
1½ c. sifted flour
½ c. sifted dark cocoa Continue reading →
Arrange pecans in groups of three on baking sheets lined with parchment paper.
In a double boiler heat caramel and 2 tbsp. of whipping cream over simmering hot water. Stir after 5 min. and then every few minutes until melted and smooth, adding more cream only if mixture is too thick. Takes about 10-15 min. Spoon about 1 tbsp. of the warm caramel over the nuts. refrigerate uncovered, 30 min.
This Jack Daniel’s and gingersnap infused truffle recipe literally came in the mail in the 1990’s. It came with a subscription card to Bon Appetit Magazine, saying, “Our Christmas Gift for You; Makes an extra-sweet holiday gift from your Kitchen.”
Bon Appetit advertised, “Gingersnap cookies add an unusual and delicious twist to these chocolate treats. So elegant. So easy! For gift giving, place truffles in small paper candy cups, then arrange in decorattive boxes.”
Chocolate Whiskey “Truffles”
Makes about 2 dozen
8 oz. semisweet chocolate, chopped
½ c. (1 stick) unsalted butter
2/3 c. finely crushed gingersnap cookies
3 tbsp. Jack Daniel’s Whiskey Continue reading →