Ingredients
Original recipe makes 1 -10 inch round cake Change Servings
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2.In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3.Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5.Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6.Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Apple Phyllo Pie
By Fiona Haynes
Brushing the sheets of phyllo dough with a mix of honey and warm water rather than melted butter keeps the fat content in check. You could also use butter-flavored cooking spray instead.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:
•5 Apples, peeled, cored, and thinly sliced
•1/4 cup brown sugar
•1 tsp cinnamon
•1/4 tsp nutmeg
•1 tbsp lemon juice
•1 tbsp flour
•1/4 cup honey
•2 tbsp warm water
•6 sheets 9-inch by 14-inch phyllo dough
Preparation:
Preheat oven to 350 degrees.
Coat a 9-inch pie plate with nonstick cooking spray. Peel, core and slice apples thinly. Combine apples, sugar, cinnamon, nutmeg, lemon and flour in a large bowl and set aside.
In a small pitcher or bowl, mix honey with warm water.
Stack six phyllo sheets on a clean surface. Working quickly, brush the top sheet with the honey mixture and lay on the pie plate. Push the dough into the plate, leaving the sides overhanging.
Brush the next sheet and lay on top of the first sheet.
Brush the third layer and lay it so that the sides overhang the opposite side of the plate, making a cross shape. Do the same with the fourth sheet.
Brush the fifth sheet with honey and lay it at an angle to the other sheets, and lay the sixth sheet at the opposite angle to the fifth.
Spoon apple mixture into the pie plate, forming a large mound.
Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center).
Place in the oven and Bake for 30-35 minutes.
Serves 6-8
Per Serving: Calories 173, Calories from Fat 9, total Fat 1g (sat 0.3g), Cholesterol 0mg, Sodium 60mg, Carbohydrate 39.9, Fiber 2.5g, Protein 1.1g
Ingredients:
1/3 cup walnuts, chopped
1/3 cup whole cranberry sauce
¼ cup honey
½ tsp.Rosemary
1 (8oz.) wheel of Brie cheese
½ (17.3oz.) package frozen puff pastry, thawed
1 egg
1 Tbsp. water
Preparation:
Preheat oven to 400°F. Combine walnuts, cranberries, honey and rosemary in a small bowl, set aside. In another small bowl, gently beat egg and water, set aside. Unwrap puff pastry, pour walnut mixture onto middle of pastry, roughly in a circle the size of the Brie. Place Brie on top of walnut mixture, brush egg mixture around edges of pastry then fold over Brie, fully enclosing it. Turn pastry-covered Brie over onto a lightly greased baking sheet. Brush entire top and sides of pastry with egg wash. Bake for 25 minutes or until pastry is golden brown. Let Brie rest for 10 before cutting into. Serve with crackers or slices of baguette.
dianemdaugherty 