Tasty and Easy Recipes

Ingredients:
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine/butter
1 tbsp. hot water
4 eggs
1 tbsp. potato starch

Method:
Preheat oven to 425°F.
In a small pot combine chocolate, margarine, and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.
In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well-blended. Spread evenly in a greased 8″ springform pan.
Bake 12 to 15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.
Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar.)

Ingredients:
Cake:
7 egg whites
230g (8 ounces) sugar
250g (9 ounces) dark chocolate
200g (7 ounces) almonds, roasted
100g (about 3 ounces) dates

Mousse:
550ml (19 fluid ounces) cream or pareve cream
225g (8 ounces) dark chocolate, broken into pieces

Method:
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10″) springform tin.
Roughly chop the chocolate, almonds, and dates into bite-sized pieces.Whisk the whites until soft peaks form, then gradually add sugar. Fold in the chocolate/nut/date mixture and pour into tin. Cook 45 minutes until top is golden brown. Let cool in tin.
When cool, run knife around edge of cake and remove from tin. Put cake on to a flat serving plate. Encircle with one or two strips of parchment or non-stick baking paper.
Cut the paper about 2-1/2cm (1″) higher than the cake and long enough to wrap around the circumference. Replace ring of springform tin around papered sides and secure; this will hold mousse in place.

Make Mousse and Assembly:
Melt chocolate with 175ml (6 fluid ounces) of the cream in a double boiler, stirring occasionally. Cool.Whip remaining cream until beater marks are just visible. Fold chocolate/cream mixture in, and pour on cake, smoothing surface. Refrigerate overnight. Remove cake from pan, remove paper and smooth sides with a knife. Decorate with grated chocolate.

Ingredients:
7 eggs, separated
7 ounces Castor sugar
7 ounces baking chocolate

Method:
Beat egg yolks and sugar until pale and creamy. Melt chocolate, cool slightly and add to this mixture. Fold in beaten egg whites–beat stiff.
Line a Swiss roll tin with baking paper or oil it. Pour in mixture and cook at 180°C/350°F for 25 minutes. Place a wet, squeezed out tea towel over hot cake and leave until cool.
Turn cake on to towel and spread with cream and/or sliced strawberries. Roll carefully, using towel and put onto a long platter. Refrigerate until ready to eat.