Chocolate
CHOCOLATE TORTA
Mix by hand and bake. Forty-five minutes
Preheat oven to 325°. Lightly grease a 9-inch
later you’ll be savoring this Italian pastry
cake pan; set aside.
delight!
In small bowl, combine flour, cornstarch, baking
soda and salt; set aside.
Makes 12 servings
In large bowl, combine cocoa and granulated
1 cup all-purpose flour
sugar until blended. With wire whisk, beat in
1/4 cup cornstarch
water, then melted butter, egg, egg white and
1 1/4 teaspoon baking soda
vanilla until smooth. Add flour mixture and beat
1/4 teaspoon salt
until smooth. Pour into prepared pan.
1 cup unsweetened cocoa powder
1 1/4 cups granulated sugar
Bake 45 minutes or until toothpick inserted in
1 cup water
center comes out clean. On wire rack, cool for
1/3 cup sweet butter, melted
ten minutes in pan. With small spatula, loosen
1 egg, beaten
cake from sides of pan. Remove to a wire rack
1 egg white, beaten into whole egg
and cool completely. Place on plate and sprinkle
1 teaspoon pure vanilla extract
with confectioners sugar. To serve, cut into
confectioners sugar
small wedges.
HOT CHOCOLATE CARAMEL
Makes 6 servings
Make someone smile with a bit of chocolate.
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup water
8 milk-chocolate-covered round caramels
6 cups milk
mini marshmallows or whip cream
1 ounce brandy (optional)
In a large saucepan combine sugar, cocoa
powder, and water. 
Cook and stir over medium heat until sugar is
dissolved. Add candies until melted. Stir in milk.
| Dreamstime.com
Heat through. 
Top with brandy. Pour into mugs, top with mini
marshmallows or whipped cream.
Hdconnelly
©
georgehirschlifestyle.com
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33