Chocolate Models : Chocolate Desserts : Chocolate Decadence Cake

Ingredients
1) 12 ounces semisweet chocolate chips

2) 4 (1 ounce) squares unsweetened chocolate

3) 1 1/2 cups butter, melted

4)1 3/4 cups white sugar

5) 1/2 cup water

6) 7 eggs

7) 2 cups whipped cream

Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.

2) Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.

3) In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.

4) Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.

5) Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.

6) Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Also to make your cake more interesting; feel free to follow the instructions on making white chocolate model roses. Adding these to your cake will make it much more enjoyable and creative.

Chocolate Models for White Chocolate Candy Molds

RECIPE For Chocolate Models Yields: 25 roses

WHITE CHOCOLATE: 16 OZ.

GLUCOSE: 5 OZ.

SIMPLE SYRUP (1:1 ratio): 2 OZ.

METHOD:

1) Melt white chocolate over a bain-marie to 100F. Allow the chocolate to cool to room temperature.

2) Separately, whisk together the glucose and simple syrup and heat to 90F. Pour this mixture over the white chocolate and stir together until uniform.

3) Pour mixture into a bowl, cover the surface with plastic wrap and allow the mixture to rest for 24 hours at room temperature.4) The next day, knead the modeling chocolate until pliable. The modeling chocolate is now ready to use.

MAKING AN EDIBLE ROSE!

1) Knead the modeling until pliable.

2) Flatten the modeling chocolate into a disk. Place the modeling chocolate onto a SILPAT, and top with a sheet of plastic wrap. Using a rolling pin, roll-out the chocolate to a 1/8-inch thickness. (see picture above)

3)Using round cutters. Cut-out:1-1 1/2" round and 15-1 1/4" rounds. (see picture below)

4)Top the rounds with a sheet of plastic wrap. Using your index finger (a plastic spoon also works well), gently taper one half of each round. The top edge should be thin and delicate. (this will become the top of each petal) (see picture above)

5) The one larger round is used to form the center of the rose. Create this by simply rolling the round into a tube and create a flat base. (see picture above)

6) 3 rounds surround the center to form the bud. To create a natural looking rose, attach one edge of the first round to the center, then attach the second round tucking the second petal inside the first. Repeat this procedure for the third round. (see picture below)

7) The next row of petals consists of 5 rounds surrounding the bud. Repeat the same technique as above. But for a natural look, gently curl back the right edge of each petal.

8) The next row of petals consists of 7 rounds surrounding the rosebud. Repeat the same technique as above. But for a natural look, gently curl back both edges of the petal.

9) Finally, using both hands gently taper the sides of the rose to look more delicate. Use scissors cut-off any excess modeling chocolate from the bottom.

10) Create leaves by cutting-out leaf shapes with a knife. Cover them with plastic wrap and taper the edges with your finger. Using the back of a paring knife, gently score the top of each leaf to create veins. Curl leaves into natural looking shapes.(see picture below)

11) If the modeling chocolate should become soft and warm while working, simply refrigerate for a few minutes.

12) Store the roses in a clean, dry and cool location. They will last for months!

13) Decorate cakes, wedding cakes and chocolate centerpieces with these beautiful "edible" roses!

Chocolate Models: Chocolate Desserts: Ooh Chocolate

I have just fallen in love with Promises Chocolate Covered Caramels from Dove, and I can't seem to stop eating them. I've been trying to lose weight too, but these things are truly addictive. My girlfriend keeps telling me that they are for girls; I guess she thinks that that'll make me turn away from Dove chocolate, but I just can't help it. They probably are for girls because they have those little notes inside that say things like "you look great in red" and "smile at a stranger today". Guys really don't do that sort of thing; we mostly just sit on the couch and take out the trash; we may even play a video game or two if we're not trying to get some shut-eye. Anyway I think everyone should try these chocolates. Also please post comments on your favorite chocolates and be sure to visit http://www.chocolate-dessert.com/ for chocolate recipes and articles.