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Chocolate Delight

Saturday, February 15, 2014

Yesterday was Valentine’s Day, a day on which we were supposed to celebrate our significant other. Restaurants were probably packed, chocolates, teddy bears and roses sold abundantly. I personally don’t see the point in Valentine’s Day. It has become too commercial, and why just celebrate our loved one only on one day? We should show them we love them every day. Remember, it’s the little things that mean a lot! All things aside, chocolate was the flavour of the day yesterday. And, if you were too busy working to prepare a delightful chocolate something yesterday, then tonight is your chance to impress!



1 cup chocolate cookie crumbs
1/2 cup finely chopped toasted 
hazelnuts or almonds
1/3 cup unsalted butter

12 oz bittersweet chocolate
11/2 lb cream cheese
1 cup granulated sugar
1 tsp vanilla
1 cup thick yogurt
4 eggs

4 oz bittersweet chocolate
1/4 cup thick cream

Preheat oven to 350F.
In a food processor process cookie crumbs, nuts and butter.
Press into the bottom of a ten-inch spring form pan, and set aside.
Melt chocolate in a double boiler or in a small saucepan inverted into a larger pot of water, set aside to cool.
In a large bowl beat cream cheese until smooth and light, add sugar.
Add eggs one at a time fold in melted chocolate and yogurt.
Spoon mixture into prepared pan and bake for 50 to 55 minutes.
Remove from pan and cool.
Chill until cold.
Make the glaze by combining melted chocolate with cream.
Spread over top of cake and allow to set. • Serve 10 to 12




12 oz bittersweet chocolate
3/4 cup unsalted butter
4 eggs, separated
12 tbsps granulated sugar
1 tsp vanilla
1/8 tsp cream of tartar

1/2 cup whipping cream
1/2 cup corn syrup
9 oz bittersweet chocolate

For Cake
Preheat oven to 350F
Butter a ten-inch spring form pan.
Line bottom of pan with paper, butter paper, wrap outside the pan with foil.
Place chocolate and butter in a heavy saucepan and gently heat until melted and smooth.
Remove and cool, stirring often.
With an electric mixer beat egg yolks with 6 tbsps sugar and vanilla until thick and pale.
Fold chocolate mixture into yolk mixture.
In a separate bowl, beat whites until soft peaks form, add 6 tbsps sugar and cream of tartar.
Beat until medium stiff peaks form.
Fold whites into chocolate mixture in three additions.
Pour batter into prepared pan.
Bake for 50 mins until cake is puffed and cracked, cool. Cake will fall.
Gently press down crusty top to make the cake even.
Run a knife around sides, release and remove, invert onto plate, peel off paper.

Place cream and corn syrup in a saucepan and bring to a gentle simmer.
Add chocolate and whisk until smooth.
Spread about 1/2-cup glaze over top and sides of cake and freeze to set.
Pour remaining glaze over cake, smooth sides and top.
Chill until set, one hour.

• Serves 8 to 10


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