Coffee and Cream Granita

I got this recipe from ivillage.com. i tried it and it was very tasty.

"Serving: 8 (makes 6 cups)

5 cups extra-strong brewed coffee (decaffeinated can be used) 3/4 cup sugar 1 cup heavy cream

Combine the coffee and 1/2 cup of the sugar in a large bowl while the coffee is still hot. Stir until "the sugar has dissolved. Cool to room temperature, then chill in the refrigerator for an hour or two. Can be made a day in advance. Freeze the mixture in a 9- by 13-inch pan (or a pan large enough to fit in your freezer shelf). When almost frozen, scrape granita with a fork to break up the ice. Refreeze for another 1 1⁄2 to 2 hours, scrape again with a fork and return to the freezer. When completely frozen, serve or remove from pan and store in a plastic container in the freezer. Before serving, let granita melt slightly, then scrape again with a fork.

Whip the heavy cream with the remaining sugar until soft peaks form. Place the granita in cups and dollop the whipped cream on top. "

Photo and Text Credits: food.ivillage.com

Black Forest

Chocolate Cake

Ingredients:

3 ½ c all purpose flour
1 ½ c cocoa
4 c refined sugar
3 tsp baking powder
3 tsp baking soda
2 tsp iodize salt
1 c oil
2 c evaporated milk
4 eggs
2 c hot water
2 tsp vanilla

Procedure:

1. Mix all dry ingredients. Add all wet ingredients except hot water. Beat for 3 ½ minutes before adding hot water.
2. Mix well until water is well blended with batter. Add vanilla.
3. Pour in 4 lined round pans and bake.

Chantilly Cream:

2 c all purpose cream (refrigerated)
1 c confectioner sugar
1 tsp vanilla

Beat all purpose cream then add confectioner sugar until thick. Add vanilla.

Assemble the following materials:

1 small bottle cherry
walnut
chocolate (sweetened)

1. Remove cake from pan. Place cake in round base and prick cake with fork.
2. Add kirsches from cheery liquor. Add chantilly cream and then shred with chocolate.
3. Add again next layer of cake, prick and add kirsches, then chocolate shavings.
4. Add third cake, first add chantilly cream, chocolate shavings, nuts and cherry.
5. Do so with last cake, decorating the cherry and nuts.
6. Frost the sides with chantilly cream and add chocolate shavings.

CHOCOLATE TORTE

Sponge Cake:

10 egg yolks
10 egg whites
¼ tsp salt
2 tsp. cream of tartar
1 c sugar
1 tsp vanilla
1 c cake flour
1 ½ c semi-sweet chocolate (morsels)

Chocolate Frostings:

1 c confectioner sugar
6 tbsp Cocoa powder
2 c all purpose cream
1 tsp vanilla

Procedure:

1. Preheat oven at 325F
2. Beat egg yolk until thick and lemon colored.
3. In another bowl, beat egg white with salt and cream of tartar until frothy.
4. Add sugar gradually and continue beating until still but not dry.
5. Fold in vanilla, cake flour and grated chocolate.
6. Lastly, fold in egg yolks.
7. Pour into tube pan and bake for 1 hour or until done.
8. Invert pan to cool, remove from pan

Prepare Frosting:

1. Combine confectioner sugar and cocoa powder.
2. Stir in cream. Refrigerate for 1 hour
3. Whip until stiff. Stir in vanilla.
4. Divide cake into 2 and frost first layer of cake covered with second layer, then frost all over.

Blueberry Cheesecake

Blueberries are very rich in Vitamins A, C and E and has the highest antioxidant content. I love this recipe.


Ingredients: CRUST

1 c graham crackers (ground)
4 tbsp. Melted butter
2 tbsp. Sugar
½ tsp. Cinnamon

Procedure:
Mix together the above ingredients and press into pie plate to form crust. Chill or bake.

FILLING

3 egg yolks
¾ c sugar
¼ c diluted milk
1 ½ envelope unflavored gelatin
½ c water
1 box cream cheese
1 tbsp. vanilla
½ tsp. lemon extract
1 c all purpose cream

Procedure:

1. Mix the above ingredients and cook in double boiler over boiling water and keep stirring until thick.
2. Add 1 tbsp. Vanilla and ½ tsp. Lemon extract. Take out from heat.
3. Beat egg whites until stiff and add ¼ c sugar gradually.
4. Fold in the double boiler mixture.
5. Put on top of ice and add 1 box cream cheese which has been previously beaten.
6. Beat the mixture well until well-blended and fine texture, thick and creamy.
7. Pour in pie plate.
8. Press to make even distribution.
9. Decorate with blueberries and freeze.

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