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7
ENGLISH
Chocolate Fig Bundt Cake with Chocolate Ganache
Prep Time: 35 minutes
Total Time: 3 hours
Serves: 16
1 cup chopped dried gs, 1 1/4 cups strong hot coffee, 1/2 cup butter, softened, 1 1/2 cups sugar, 2 eggs, 1 teaspoon vanilla,
1/2 cup vegetable oil, 2 oz unsweetened chocolate, melted, 2 cups all-purpose our, 1/4 cup unsweetened cocoa powder, 1
1/2 teaspoons baking soda, 1/2 cup whipping cream, 1 bar (4-oz) semisweet chocolate (chopped)
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and our 12-cup uted tube pan. In small bowl, mix
gs and coffee. Set aside. In large mixing bowl, beat butter, sugar, eggs and vanilla with beaters on Speed #1 until mixed, then
increase to Speed #4 until smooth and creamy. Add oil and melted chocolate. Beat on Speed #1 until mixed, then increase to
Speed #4 until creamy. Add our, cocoa powder and baking soda. Beat on Speed #1 until mixed. Drain gs, adding coffee to
batter. Beat on Speed #1 until mixed, then increase to Speed #4 for 2 minutes. By hand, stir in gs. Pour into pan. Bake 40 to
45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto cooling rack. Cool 1 hour.
In small saucepan, heat whipping cream until hot but not boiling. Remove from heat. Stir in chopped semisweet chocolate until
melted and smooth. Cool 5 minutes or until mixture is cool enough to begin to mound. Spoon on top of cake and allow to drip
down sides of cake. Let stand 30 minutes or until slightly set before cutting.
Mixed Berry Meringue Dessert
Prep Time: 30 minutes
Total Time: 5 hours
Serves: 6
Meringue, 3 egg whites, 1/4 teaspoon cream of tartar, 3/4 cup sugar, 1/2 teaspoon vanilla
Filling
3/4 cup whipping cream, 6 oz cream cheese, softened, 1 cup marshmallow creme
Topping
2 cups mixed fresh berries (sliced strawberries, blueberries, raspberries), 2 tablespoons sugar
Heat oven to 250°F. Line large cookie sheet with parchment paper. In large metal or glass bowl (free of all grease) beat egg
whites and cream of tartar with whisk on Speed #10 until foamy. Gradually add sugar, while beating on Speed #10. Continue
beating on Speed #10 for 10 to 12 minutes or until stiff peaks form and sugar is completely dissolved. Spread meringue on
parchment paper in 9-inch circle. Push some of center meringue to edges, forming a raised edge. Bake 1 1/2 hours or until
completely dry. Turn oven off. Leave meringue in oven 2 hours with door closed. Remove from oven. Cool completely, about
1 hour.
In medium bowl, beat whipping cream with whisk on Speed #8 until stiff peaks form. In medium bowl, beat cream cheese
and marshmallow cream with beaters on Speed #4 until smooth and creamy. Fold whipped cream into cream cheese mixture.
Spread over cooled meringue. Cut in wedges to serve.
In small bowl, mix berries and 2 tablespoons sugar; let stand 5 minutes. Spoon over individual servings of dessert.
Cheese Soufflé
Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 6
1/4 cup butter plus 1 tablespoon for dish, 1/4 cup all-purpose our, 1 teaspoon Dijon mustard, Dash of cayenne pepper, 1 cup
milk, 1 1/2 cups shredded sharp Cheddar cheese (6 oz), 4 eggs, separated, 1/4 teaspoon cream of tartar
Heat oven to 375°F. Butter 1 1/2-quart casserole or soufé dish. Melt 1/4 cup butter in medium saucepan. Stir in our, mustard
and cayenne. Cook until bubbly. Stir in milk. Cook and stir until mixture boils. Cook and stir 1 minute. Stir in cheese until
melted; set aside.
In large bowl, beat egg whites and cream of tartar with whisk on speed #10 until stiff peaks form; set aside. In medium bowl,
beat egg yolks with whisk on Speed #8 for 3 minutes or until thick and light lemon-color. Switch to beaters and beat on Speed
#3, adding cheese sauce, until mixed. Fold mixture into egg whites. Pour into casserole. Bake 25 to 30 minutes or until deep
golden brown and set. Serve immediately.
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