DECEMBER RECIPE OF THE MONTH
December's recipe is called Chocolate Whisky Gateau - a really good fancy dessert appropriate for holiday parties. This is another of the webmaster's Mom's dessert recipes. Thanks, Mom! The day we made this for the photographs, we could only find very large lady fingers, which we had to cut down, and the photos do not look as pretty as if the smaller lady fingers were used - so use your imagination: this can be a very attractive dish.
CHOCOLATE WHISKY GATEAU
Use a loose bottom 8" cake tin.
Lady fingers
4 oz butter
4 oz fine sugar
3 eggs
4 - 5 oz plain cooking chocolate
2 TBSP whisky
Few drops of Angostura Bitters
Line the sides of the 8" loose bottom tin with lady fingers. A little butter on the side of each will help to keep them together and standing upright.
Cream together the room-temperature butter and the sugar.
Separate the eggs.
Whisk the yolks until they are creamy.
Beat the yolks into the butter and sugar mixture.
Break the chocolate into small pieces and melt. (Can do this in the microwave.)
Mix melted chocolate into butter and sugar mixture.
Add whisky and Angostura and mix well.
Whisk egg whites until dry and stiff.
Fold egg whites into mixture.
Put into refrigerator to set.
Then decorate with grated chocolate and strawberries.
For best results, make this the previous day so the chocolate mixture will be really set well.
Can be frozen.
Serve with cream if desired, but remember that it is very rich, and small portions are recommended.
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Last Updated: September 14, 2003
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