Delicious Desserts

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AMAZING EGGLESS DAIRY-FREE CHOCOLATE CAKE

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Yield: one 8 " cake.

 

1 1/2 cups flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp vinegar

1 tsp vanilla extract

1/2 cup vegetable oil

1 cup water

 

In a medium bowl, stir together the flour, sugar, cocoa

powder and baking soda until well mixed.

 

All at once, add the vinegar, vanilla, oil and water.

 

Stir well, then dump the batter into a well-greased 8 "

square baking pan.

 

Bake at 350øF for 30-35 minutes, until a toothpick poked in

the centre of the cake comes out clean.

 

Let cook completely before frosting (if desired).

 

 

 

NON-DAIRY CHOCOLATE FROSTING

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Yield: enough icing for a two-layer cake

 

1 cup non-dairy " pareve " margarine

1/2 cup unsweetened cocoa powder

1/2 tsp vanilla extract

2 cups icing sugar (powdered confectioner's sugar)

 

In a food processor, or in a large bowl with an electric

mixer, beat the margarine until smooth and creamy.

 

Add the cocoa, vanilla and icing sugar, and beat until very

smooth and fluffy.

 

 

 

 

How to Make Baked Alaska by Candace Murphy

 

 

Why doesn't the ice cream melt when you make this classic

dessert, a tribute to our 49th state?

 

Because the cake and the meringue insulate

it.

 

BAKED ALASKA - Serves 10

 

Steps:

1. Put the one layer of the cake on foil covered cardboard.

 

2. Place the frozen solid brick of ice cream on top of the

layer cake.

 

3. Sprinkle, if desired, with rum, brandy or your choice of

liqueur.

 

4. Trim the cake to match the dimensions of the ice cream.

 

5. Top the ice cream with the second thin layer of cake;

place the cake in the freezer until needed.

 

6. Preheat the oven to 425 degrees F.

 

7. Using an electric mixer, beat egg whites in metal mixing

bowl until foamy.

 

8. Add cream of tartar and beat until soft peaks form.

 

9. Gradually beat in sugar. Beat on high until peaks are

stiff and glossy, but not dry. Beat in vanilla.

 

10. Remove the cake from the freezer and frost with a thick

layer of the meringue, making sure to cover the lower edge

of the cake on each side. If desired, swirl the topping

decoratively with the flat side of a knife.

 

11. Sift a little powdered sugar over the top of the

dessert.

 

12. Bake about 20 minutes, or until meringue is browned.

Serve

immediately.

 

 

 

CHOCOLATE SOUFFLE

 

2 Tbs. (30 ml) butter

1 Tbs. (15 ml) all-purpose flour

1 cup (250 ml) milk

1 oz (30 g) unsweetened chocolate, cut into pieces

1/3 cup (80 ml) sugar

3 eggs, separated

1 tsp (5 ml) vanilla extract

 

Melt the butter in a saucepan over moderate heat.

 

Stir in the flour until blended.

 

In a separate saucepan heat the milk until almost boiling.

 

Add the chocolate and sugar and stir until dissolved.

 

Slowly add the milk mixture to the flour mixture, stirring

to combine.

 

Beat the egg yolks until light and add part of the chocolate

mixture.

 

Pour this mixture into the chocolate mixture and stir over

very low heat until slightly thickened.

 

Allow the mixture to cool to room temperature.

 

Add the vanilla to the cooled mixture.

 

Beat the egg whites until stiff and fold into the chocolate

mixture.

 

Butter a 9-inch (23 cm) souffle dish and dust with sugar.

 

Pour the mixture into the dish and bake in a preheated 350F

(180C) oven for about 20 minutes, until the souffle has

risen and is firm.

 

Serve immediately.

Serves 6 to 8.

 

 

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