Recipe: Easy Black Russian Cake

From Denny: Want an easy impressive cake to make for your gathering? Want to try a new recipe for the upcoming holidays? This one is too easy as you can use a cake mix. You might want to keep this lush cake for adults only! :) For variations try it out with a devils food cake mix or even a German chocolate!

From: Marion “Mike” Bristol

Serves: 12 - She usually serves it with whipped cream.

Ingredients:

1 box basic yellow cake mix (without pudding)

1/4 cup, plus 3 Tablespoons, Kahlúa liqueur (or coffee), divided

1/4 cup vodka

1 small (3.9 ounce) box instant chocolate pudding

4 eggs

1 cup oil (canola oil is great for a neutral taste)

3/4 cup water

1/4 to 1/2 cup chopped pecans

Directions:

1. In an electric mixer, mix all ingredients except the 3 tablespoons of Kahlúa and the chopped pecans for 2 minutes at medium speed.

2. Spray or grease a Bundt pan with shortening.

3. Sprinkle the bottom of the pan with 1/4 to 1/2 cup chopped pecans. Pour batter over nuts.

4. Bake at 325 degrees for 55 minutes if pan has a dark, non-stick interior.

5. Remove cake and put on a cooling rack for 5 to 10 minutes. Pour remaining 3 tablespoons of Kahlúa over cake while still warm. After cake is cooled, turn over onto a plate or cake stand.

6. Serve with whipped cream, if desired. Cover cake with plastic wrap to keep moist.

Note: Devil’s food or chocolate cake mix can be substituted for the yellow cake mix.

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


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Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Romancing The Chocolate!



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Recipe: Easy Cocoa Chocolate Sheet Cake

Image by Lonnon Foster via Flickr

From Denny: Do you need a simple cake recipe that doesn't require a whole lot of fuss? This easy recipe is the answer! What I like about it is that you don't even have to take it out of the pan to frost it. Better yet, while the cake is still hot, you pour hot frosting on top of it. How easy is that?

The frosted cake stays in the pan and you serve from there or you can "make it and take it" to a family gathering or school function for your kids. Try baking it in a disposable aluminum pan and then you can just throw away the pan after they gobble up this chocolatey goodness! :)

Ingredients:

Yield: 1 9x13-inch sheet cake

1 stick butter or margarine

1/2 cup canola oil

1/4 cup cococa

1 cup water

2 cups sugar

2 cups all-purpose flour

2 large eggs

1 teaspoon baking soda

1/2 cup buttermilk

1 teaspoon vanilla

1 teaspoon cinnamon

Frosting (recipe follows)


Directions:

1. Combine butter, oil, cocoa and water and bring to a boil.

2. Mix sugar and flour together and add boiling cocoa mixture. Mix well. When mixture has cooled down a bit, then add the eggs.

3. Dissolve baking soda in buttermilk and add to mixture. Add vanilla and cinnamon.

4. Spray with nonstick vegetable cooking spray a 9x13-inch sheet pan. Pour batter into pan. Bake in a preheated 350-degree F. oven for 30 minutes.

5. Remove from oven and frost immediately.


Frosting

Ingredients:

1 cup sugar (granulated)

6 Tablespoons butter or margarine

1/3 cup half-and-half or evaporated milk

1 (1-ounce) square unsweetened chocolate

3/4 cup pecans


Directions:

1. In a large saucepan, combine sugar, butter, half-and-half or evaporated milk and chocolate and bring to a boil over medium heat.

2. Continue boiling for about 4 minutes until mixture reaches soft ball stage like in candy making. Remove from heat.

3. Sprinkle pecans over cake. Pour hot frosting on top of cake.

Note: Hide all the forks in your house because this cake won't last long! :)


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Recipe: Worlds Prettiest Brownies

From: Meredith Ford Goldman of Atlanta, Georgia, published in the Atlanta Journal-Constitution

Food writer and dining critic Meridith Ford Goldman has perfected a brownie recipe that lives up to all the above adjectives. The dense, fudgy brownie base comes from Marion Cunningham's "The Fannie Farmer Baking Book" (Gramercy, $12.99) -- and the dense, moist squares are made all the more sinful with a topping of silky ganache. The brownies can be made in one bowl or a saucepan, depending on whether the chocolate is melted in the microwave or on the stove.

Hands on time: 20 minutes
Total time: 12 hours
Serves: 16


Ingredients:

4 ounces (4 squares) unsweetened baking chocolate, chopped fine

1/2 cup (1 stick) unsalted butter, cut into small squares

2 eggs

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

1/4 teaspoon salt

1/2 cup all-purpose flour

1 cup walnuts or pecans, chopped

1 cup Dark Chocolate Ganache (recipe follows)

Gold-colored dragees for garnish, optional (available at cake baking supply stores)

For Dark Chocolate Ganache:

8 ounces (1 cup) heavy cream

18 ounces (one 12-ounce bag and one 6-ounce bag) dark (semisweet)
chocolate chips

2 tablespoons butter

Directions:

Preheat oven to 350 degrees. Grease and flour, or spray with cooking spray, an 8-inch square baking pan. Place the chocolate and butter in a saucepan and melt over low heat, stirring frequently, until smooth. Remove from heat and set aside to cool. (If using a microwave, melt the chocolate for 20-second intervals, stirring between each, until lumpy. Add the butter and continue intervals until the mixture is smooth.)

When cool, add the eggs, vanilla, sugar and salt and whisk until combined. Add the flour and mix well, then the nuts, if desired.
Spread the batter evenly in the pan. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out barely clean. Do not overbake.

Remove from oven and cool for 5 minutes in the pan, then turn the brownies out onto a cooling rack covered with a paper towel or parchment paper. Let brownies cool completely, about 2 hours.

Ice the brownies with Dark Chocolate Ganache, using a cake spatula, and place them in the refrigerator to set for about 10 to 15 minutes. Using a straight-edged knife that is at least the length of the brownie square, cut the brownies into 16 even squares, cleaning the knife after each cut to make even, clean edges.
Place the finished brownies in cupcake papers. Decorate each square with a gold or colored dragee, if desired.

For Dark Chocolate Ganache:

In a heavy saucepan, place the cream on high heat to boil. When it begins to boil, remove from the heat immediately and whisk in the chocolate chips, a little at a time, until completely melted and smooth (do not vigorously whisk or the ganache will get air bubbles). Add the butter and mix until smooth. Place a piece of plastic wrap directly over the surface of the ganache so a skin doesn't form. Let the ganache rest overnight, unrefrigerated.

Notes:

This recipe calls for 2 hours of cooling time for brownies plus overnight resting time for the ganache.

Nutrition:

Per brownie: 338 calories (percent of calories from fat, 56), 5 grams protein, 35 grams carbohydrates, 3 grams fiber, 23 grams fat (11 grams saturated), 51 milligrams cholesterol, 54 milligrams sodium.


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Joke: Smart Dog Goes Meat Shopping

Smart Dog

A dog walks into a butcher shop with a purse strapped around his neck. He walks up to the meat case and calmly sits there until it's his turn to be helped. A man, who was already in the butcher shop, finished his purchase and noticed the dog. The butcher leaned over the counter and asked the dog what it wanted today. The dog put its paw on the glass case in front of the ground beef, and the butcher said, "How many pounds?"
The dog barked twice, so the butcher made a package of two pounds ground beef.

He then said, "Anything else?"

The dog pointed to the pork chops, and the butcher said, "How many?"

The dog barked four times, and the butcher made up a package of four pork chops.

The dog then walked around behind the counter, so the butcher could get at the purse. The butcher took out the appropriate amount of money and tied two packages of meat around the dog's neck. The man, who had been watching all of this, decided to follow the dog. It walked for several blocks and then walked up to a house and began to scratch at the door to be let in. As the owner opened the door, the man said to the owner, "That's a really smart dog you have there."

The owner said, "He's not really all that smart. This is the second time this week he forgot his key."


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Recipes: Chocolate Alcoholic Drinks That Taste Like Favorite Foods!

Chocolate cake with frangelico filling Image by DeathByBokeh via Flickr

Photo of Girl Scout chocolate drink

Photo of Chocolate cake with frangelico filling by DeathByBokeh via Flickr

From Denny: OK, these are new ones on me and quite the trend lately for bar drinks to taste like a favorite food. What fun! This reminds me of surreal artwork that tricks the mind. This is the funny food version that tricks the tastebuds. Who cares as long as it tastes good.

Girl Scout Cookie

From: Chow.com
Serves: 1

INGREDIENTS

3/4 ounce peppermint schnapps

3/4 ounce dark crème de cacao

1/2 ounce heavy cream

INSTRUCTIONS

Shake all ingredients with ice, then strain into an old-fashioned or highball glass filled with ice.



Variations - Almond Joy: Substitute amaretto for the peppermint schnapps.

Chocolate Cake: Substitute 1/2 ounce each of Frangelico and vodka for the peppermint schnapps and crème de cacao.

Chocolate Cake Shooter:

From a comment on Chow.com: "Frangelico does a very good job of tasting like chocolate cake when paired with vodka. An excellent example is a chocolate cake shooter... equal parts of Frangelico and citron vodka. Sugar a lemon wedge, then bite the lemon and drink the shot. By some weird twist, it ends up tasting almost exactly like chocolate cake."

Recipe: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

From Denny: I seem to have a talent for locating all recipes for the chocolate calorie monsters! :) Have fun with this crazy recipe! Also, if you are a chocolate and peanut butter fiend, then you simply must make this special cake. "I'm just saying..." :)

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

From: Sky High: Irresistable Triple-Layer Cakes
and from SmittenKitchen.com (who made a few amendments)

"This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy." - SmittenKitchen.com

Makes: an 8-inch triple-layer cake
Serves: 12 to 16

Ingredients:

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup canola oil

1 cup sour cream

1 1/2 cups water

2 Tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1/2 cup coarsely chopped peanut brittle (optional, makes the cake very rich)


Directions:

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

Note: Making a crumb coat of frosting – a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer – is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.

Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

Makes: about 5 cups

Ingredients:

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes: about 1 1/2 cups

Ingredients:

8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

Directions:

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Cake photo by kimberlykv @ flickr

Recipe: University Club's Skillet Chocolate Gooey Cake

Image by culinary.curiosity via Flickr

From Denny: For all you folks who like to try a different way of doing something, here's a way to cook a cake on top of the stove in a skillet! It has to be energy conscious rather than turning on the big oven to bake a cake. It looks like a real calorie monster so you know it tastes divine! For those of you who like gooey cakes and eat raw cake batter this cake is for you! :)

University Club's Skillet Chocolate Gooey Cake

Ingredients:

10 Tablespoons Butter

1 pound chocolate pieces

8 eggs

1 1/2 cups sugar

1 1/2 cups flour

melted butter as needed

powdered sugar as needed

Directions:

Melt butter and chocolate pieces in double boiler. Stir until melted and smooth.
Add eggs to the chocolate mixture and whip until smooth. Add sugar and stir until smooth. Fold in the flour. Make sure to scrape the sides of the bowl to incorporate the flour.

Lightly butter the skillet. On low to medium heat, add chocolate batter to skillet. let cook until sides are firm and firmness starts to move toward the center. Carefully turn cake over to cook top. Remember to keep the cake on low to medium heat. The bottom will burn if the fire is too high.

When cake is done all around the outside, place on plate and top with powdered sugar.

The cake will be gooey on the inside. Enjoy.


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Recipe: How to Make German Chocolate Cake Without a Mix

Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Now that the economy has everyone so wallet conscious people are learning how to be more independent of convenience foods! I've never been a huge fan of cake mixes as the texture seems to be so, well, gummy. Too many preservatives and who knows what else is in there you don't know about. More than anything, it's a great idea to learn how to make your favorite foods without pre-packaged kitchen helpers so you don't become miserably co-dependent. You also end up with a much higher quality and fresher food!

Found this little gem of a recipe over at the AOL food section. I've always enjoyed German Chocolate Cake but the cake mixes often leave a lot to be desired. Here is the real deal like people used to make it in our grandmothers' time before the large conglomerate food companies started pushing cheap imitation cake mixes on busy women trying to get a good meal on the table in less time.

There are some things that just require the time to make them. You can always break up most recipes into smaller time allotments over a few days when you are pressed for time - or suffer from ADD and can't focus for long. Either way you get to eat well! :)

German Chocolate Cake

From: Stephanie Zonis, "For Chocolate Lover's Only," StarChefs.com
Adapted by StarChefs.com

Prep: 15 mins
Cook: 35 mins

Ingredients:

Frosting:

2 cups shredded, sweetened coconut

1-1/4 cups chopped pecans

1 cup evaporated milk

4 egg yolks, from eggs graded "AA large" (Denny note: AA is fresher than A)

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

9 Tablespoons (1 stick + 1 Tablespoon) unsalted butter, cut into pats

1 teaspoon vanilla

Cake:

2 cups buttermilk

3/4 cup (1-1/2 sticks) unsalted butter, cut into pats

2-1/2 cups flour

2-1/4 cups granulated sugar

2/3 cup Dutch process unsweetened cocoa powder

2 teaspoons baking soda

Pinch salt

2 eggs, graded "AA large" - beaten to mix

2 teaspoons vanilla

Directions:

For Frosting:

Combine coconut and pecans in small bowl and set aside. Pour small amount of evaporated milk into heavy-bottomed, nonreactive 2 quart pot. Add egg yolks. With large spoon, beat to mix well. Gradually and alternately add remaining evaporated milk and both sugars, beginning with evaporated milk and stirring well after each addition. Add butter pats. Place over medium heat. Stir constantly until mixture just comes to a boil (it may appear as though very slight curdling takes place as mixture heats--OK). Remove from heat immediately; mixture will be thin. Stir in coconut and pecans, then add vanilla. Cool briefly, then chill. As frosting chills, beat occasionally with large spoon. Frosting should thicken considerably to spreading consistency in 2-1/2 to 3 hours, but it's OK if it needs to chill longer--this frosting won't harden completely.

For Cake:

Grease two 9" by 2" deep round layer cake pans with vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, then dust entire inside of pan lightly with flour, knocking out any excess. Set aside. Adjust rack to center of oven; preheat oven to 350 degrees F. In small, heavy-bottomed, nonreactive saucepan, combine buttermilk and butter pats. Set over low heat; stir often just until butter is melted. Remove from heat; set aside to cool until just warm.

Meanwhile, into large bowl sift together flour, sugar, cocoa powder, baking soda, and salt. With whisk or large spoon, mix well until of an even color. When buttermilk mixture is warm, add beaten eggs and vanilla; with fork, beat in to mix well. Add all at once to dry ingredients. With whisk or hand-held electric mixer, stir until dry ingredients are moistened, then beat just until batter is well-combined (a few small lumps may remain--OK). Divide batter, which will be thin, evenly among prepared pans. Run batter up sides of pans slightly by tilting pans in a circular motion. Drop each pan three times onto a flat surface from a height of about 3" to distribute air bubbles in batter.

Bake in preheated oven 30-35 minutes, reversing pans back-to-front and exhanging oven positions about halfway through baking time. Cake is done when a toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. Remove to cooling rack. Let layers stand 10-15 minutes.

Gently loosen cakes from sides of pans. Invert onto cooling racks; remove pans and gently peel wax paper from bottoms of layers. Re-invert to cool completely, right side up, before frosting.

To assemble:

If necessary, trim tops of cooled layers so they are level. Place one layer upside down on serving plate. Top with half of the chilled, thickened frosting. Spread frosting almost, but not quite, to edges of layer. Top with second layer, right side up. Press cake together gently to force frosting to edge of first layer. Top second layer with remaining frosting and spread evenly over top. Serve immediately or chill until needed; refrigerate any leftovers.

To cut this cake, you'll need a large, sharp, heavy knife. I use a knife with a serrated edge, though I know people who use a straight-edged knife here; try both and see which you prefer. You'll also need something to drink when you eat this--a glass of milk or a cup of coffee are fine accompaniments.



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Recipe: Chocolate Bread Pudding With Clear Caramel Sauce - from Soho

Photo from Atlanta Journal-Constitution

Chocolate Bread Pudding With Clear Caramel Sauce

From: Soho restaurant, featured in Atlanta Journal-Constitution

From Denny: We love bread pudding in the South! And, ever since I was eleven years old and spent the summer with my Aunt Noelle after my mother died that May right before school let out, I've had a love affair with all things chocolate. Back then, no one ever heard of chocolate bread pudding. But, my Aunt Noelle, an English teacher, was a creative woman and loved to please others so she devised a chocolate version for me - and as a diversion away from the loss of my mother. We spent the whole summer cooking and baking like it was a culinary school!

Today, trained chefs have taken over our childhood fantasies and created more sophisticated versions that are pure Heaven! Take a look at this gem I found today! I could pass on the caramel sauce and enjoy with a little powdered sugar and fresh strawberries. I prefer to get down to the business of diving into pure chocolate. :)

Which do you prefer: caramel sauce or no sauce?

Chocolate Bread Pudding With Clear Caramel Sauce

From the menu of . . . Soho
4300 Paces Ferry Road S.E.
Atlanta, Georgia, USA
770-801-0069

Q: I recently dined at SoHo in Vinings, and after dinner everyone in my party insisted that I try the chocolate bread pudding for dessert. It was divine! - Tom Reagan, Winston

A: SoHo co-owner Frank Smith wasn't surprised by the request; he says the chocolate bread pudding has been the restaurant's top-selling dessert for nine years. "When you see it, you think it's going to be very dense and heavy, but it's very light and airy - and people love it, " he said. "It's not your typical fudge brownie dessert."

Chocolate Bread Pudding With Clear Caramel Sauce

Hands on time: 20 minutes
Total time: 45 minutes
Serves: 8

Ingredients:

1 quart heavy whipping cream

1 pound (about 7 slices) fresh bread crumbs

11 ounces bittersweet chocolate, finely chopped

8 egg yolks

1/2 cup granulated sugar

2 teaspoons vanilla extract

Clear Caramel Sauce (see recipe below)

Clear Caramel Sauce:

Yield: 1 cup

Hands on: 5 minutes
Total time: 15 minutes

Directions: Although the sauce will nearly solidify as it cools, it melts quickly in the microwave.

Ingredients:

1 1/3 cups granulated sugar

1 cup water, divided

Directions:

For Pudding:

Preheat oven to 325 degrees. Bring a tea kettle of water to a simmer. In a saucepan, heat the cream over medium heat until it comes to a boil. Meanwhile, place the bread crumbs and chocolate in a large mixing bowl and set aside. Lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter; set aside.

In a separate mixing bowl, beat the egg yolks with the sugar. Whisk in a small amount of the heated cream, then whisk the egg yolk mixture into the hot cream. Remove the saucepan from the heat; whisk in the vanilla extract. Pour the cream mixture over the bread crumbs and chocolate and stir until the chocolate is melted.

Transfer to the prepared pan. Place the pan in a larger baking dish and pour the simmering water into the outer pan, about 1 inch up the sides. Bake the bread pudding in its water bath for 30 to 40 minutes, until set in the center. Serve warm with vanilla ice cream and warm caramel sauce. (Note: Bread pudding can be prepared ahead and stored in the refrigerator. Reheat in a 325 degree oven or in the microwave.)

For Clear Caramel Sauce:

Combine sugar and 1/2 cup water in a heavy saucepan. Cook over high heat, swirling occasionally to dissolve sugar, and bring to a boil. Boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add remaining 1/2 cup water and swirl to dissolve. Transfer mixture to heat-resistant glass or ceramic bowl. Cool slightly before serving, or cool to room temperature and then reheat a few seconds in microwave before serving.

Per serving: 129 calories (percent of calories from fat, 0), no protein, 33 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.

Notes:

Any recipe that starts with a quart of heavy cream has just got to be good. And this one just keeps getting better, with bittersweet chocolate and an easy-to-make caramel sauce.

Tester's note: Quality bittersweet chocolate can be expensive and a bit hard to find. A reasonable substitute is to use 1 (12-ounce) bag of miniature semisweet chocolate chips, minus 1/4 cup. Because semisweet chocolate is sweeter than bittersweet, reduce the granulated sugar from 1/2 cup to 1/3 cup.

Nutrition:

Per serving: 876 calories (percent of calories from fat, 70), 14 grams protein, 56 grams carbohydrates, 7 grams fiber, 73 grams fat (42 grams saturated), 376 milligrams cholesterol, 363 milligrams sodium.

Recipe: Easy Key Lime Pie with a Twist - White Chocolate!

See how tiny these key limes are? Intensely flavored and tart! Image by m kasahara via Flickr

From Denny: This is a recipe I am running over at my other food blog: Comfort Food From Louisiana. Chocolate is most definitely a comfort food in my mind! :) It's rare I come across a white chocolate recipe that appeals to me as I prefer the full court press when it comes to chocolate: dark! However, that said, white chocolate is wonderful with fruit, especially citrus!

From the Louisiana blog:

Key Lime Pies are basic and easy and constantly evolving as people try variations. This is one of those I've picked up over time, trying different recipes, and finally merged into just one recipe. I like easy but I also like without preservatives and usually make my own crust.

In the heat of this summer (which it seems you have heard me endlessly whining about - grin) and to be enjoyed after a good garlicky seafood dish is a citrus flavor to cut the oils, salt and heat.

We adore Key Lime Pie here in Louisiana! Louisianians often visit the Florida beaches and golf courses where we were introduced to such a sweet treat as to what they like to create with Key Limes! (We also love their soft shell crabs - yum!) Here is another twist on the classic recipe by using white chocolate.

Easy Key Lime Pie with a Twist

Yield: one (9-inch) pie

Ingredients:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon Breakstone's sour cream (you can use another full fat brand)

1 teaspoon grated Key Lime rind (these things are tiny to grip; if you have a microplane it's easier to grate them)

1/3 cup fresh Key lime juice (these tiny little limes are awesome!)

1 (9-inch) pre-baked chocolate graham cracker crust (I prefer a chocolate crust as I find the plain just a little too bland but you can choose whatever you enjoy!)

Garnish: lime slices

Directions:

Over low heat in a medium saucepan you want to combine the white chocolate morsels and the whipping cream.

Cook 5 minutes or until white chocolate melts; stir constantly. Remove from heat and now add the sour cream, lime rind and juice; stir well. Note: The reason you remove it from the heat is that you don't want the sour cream to separate or the white chocolate to seize up on you.

Note: Variation - Before you pour this mixture into the crust you can add some zing with another variation: spread a thin layer of sour cream on the bottom of the crust. You could also spread a thin layer of melted semi-sweet chocolate here too! I've even placed finely chopped butter-roasted pecans here.

If you want to just proceed with the basic recipe and skip the variations, go ahead and pour the sour cream-lime mixture into crust. Cover and chill at least 8 hours. Garnish, if desired with more whipped cream, finely chopped butter-roasted pecans and lime slices for beautiful presentation! Dare I say it? Lip-smacking good! :)

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Recipe Video: Chocolate Pecan Pie

From Denny: This is from the Food Network show Down Home with the Neelys. I love a good chocolate pecan pie and haven't made one in a while. This will give you a good idea of how to make your own and a chance to practice before Thanksgiving comes so fast you wonder where the year went! I often start looking for holiday menu items in July and August when there is no pressure to decide, giving me plenty of time to get creative, try out a few things and filter what I think others will enjoy. This cooking couple is a joy to watch and easy to follow their recipes too!

Recipe: Make You Own Devils Food Cake Mix!

Devils Food Cake Image by Sifu Renka via Flickr

From Denny: Are you tired of using a cake mix because you find it uninspiring, bland tasting or are uncomfortable with the food additives and preservatives? Fear not! It's an easy recipe to make from scratch with little effort as if you were using a cake mix!

As a child, when I first went to make this cake I was fascinated with the unusual color AND the name. My English teacher Aunt Noelle, who was pitch-hitting for my mother since my mother had died that summer, was teaching me how to bake, told me the funny name came from the reddish color as people thought for sure this cake must have come out of hell itself as it tasted so good it was sinful! Then she went on to instruct me in the science of how to get that cake color because of the reaction of the cocoa powder and the baking soda. After that I was hooked for a lifetime and have enjoyed this simple cake ever since!

To show you how simple it is, here is a recipe straight from Better Homes and Gardens 75th Anniversary Edition Cookbook:

Devil's Food Cake

Prep: 25 minutes
Bake: 25 minutes
Oven: 350 degrees F.
Cooling time: 1 hour
Yield: 12 to 16 servings

Ingredients:

3 eggs

2 1/4 cups all-purpose flour (this isn't a fussy cake that requires special flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/2 cup shortening (try canola oil or unsalted clarified butter)

1 3/4 cups sugar

1 teaspoon vanilla extract

1 1/3 cups cold water

Directions:

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1 1/2-inch or 8x1 1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, cocoa powder, baking soda and salt;set aside.

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time; beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan or pans.

Bake in a 350 degree F. over for 25 to 30 minutes for 9-inch pans, 30 to 35 minutes for 8-inch or 13x9x2-inch pans - or until a wooden toothpick or cake wire inserted near centers comes out clean. Cool on wire racks for 10 minutes in the pans. Then remove from the pans. Cool thoroughly on wire racks. You can just leave the larger sheet cake in the pan (the pan size of 13x9x2-inch). Frost with desired frosting.

From Denny: I'm a big fan of chocolate ganache so I'll give this one. It's also less effort than most frostings with powdered sugar and butter.

Ganache

Start to finish time: 35 minutes

Yield: just under 2 cups

Ingredients:

1 cup whipping cream

12 ounces chopped milk chocolate, semisweet chocolate or bittersweet chocolate

Directions:

In a medium saucepan bring whipping cream just to boiling over medium-high heat. Add the chopped chocolate of your choice. Resist the temptation to stir. Let stand 5 minutes. Then stir until smooth. Cool for 15 minutes. Spoon evenly over cake (which is why using this frosting works best with a one layer cake). To make things easy on yourself: pull out a cookie sheet, line with waxed paper, then place your wire rack with the cooled cake layer on top of this. This setup will catch all the drips and contain the mess as you "frost" with ganache.

Here's another twist on the ganache so you can use this frosting for the top and middle layers and sides of an 8-inch or 9-inch size cake so it looks like a conventional cake:

Truffle Frosting:

Ingredients are doubled from above recipe:

2 cups whipping cream

24 ounces chopped milk chocolate only

Directions: Prepare the Ganache as in the above recipe. Instead of cooling for 15 minutes, transfer to a large mixing bowl. Cover and chill mixture overnight. Beat with an electric mixer on medium speed for 30 seconds or until fluffy and of spreading consistency when ready to frost cake the next day.

Recipe: Chocolate Glazed Chocolate Tart

From Denny: When you really want something special just hike yourself on over to Epicurious.com for a chocolate delight! I found this easy to make special tart and thought you might enjoy.

Chocolate Glazed Chocolate Tart

From: Paul Grimes

Epicurious: "A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time."

Yield: Makes 8 to 10 servings
Active Time: 30 min
Total Time: 2 3/4 hr (includes cooling)

For crust:

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)

5 tablespoons unsalted butter, melted

1/4 cup sugar

For filling:

1 1/4 cups heavy cream

9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped

2 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt

For glaze:

2 tablespoon heavy cream

1 3/4 ounces bittersweet chocolate, finely chopped

1 teaspoon light corn syrup

1 tablespoon warm water

Equipment:

a 9-inch round fluted tart pan (1 inch deep)

Make crust:

Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Photo from Epicurious.com

Paul Grimes Epicurious.com Conde Nast chocolate tart home cooking baking

Recipe: Hot Fudge Coconut Pudding

From Denny: We all know and love the folks over at the Hershey's Chocolate kitchens! As a child I learned to bake from their simple recipes and have been loving chocolate ever since. Are you as big a fan of chocolate and coconut as I am? Usually, when coconut is in a recipe I reduce the sugar level - here I would only use 1/3 cup as opposed to what the recipe calls for: 2/3 cup. Your sweetness level is your choice; some folks like things really sweet.



Hershey's Chocolate Cookbook

(Featured in the Romancing The Chocolate Amazon store, just click on the title. Found dozens of various Hershey chocolate cookbooks. These guys have been busy over the years! I have several of their books on my shelves.)

Hot Fudge Coconut Pudding

From: “Hershey’s Chocolate Treasury: A Special Collection From America’s Chocolate Authority”

Serves: 8 to 10

Ingredients:

1 cup unsifted all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 (3-1/8-oz.) pkg. vanilla pudding and pie filling mix, not the instant mix variety

3/4 cup flaked coconut

1-1/2 cups boiling water

Vanilla ice cream

Directions:

1. Combine flour, 2/3 cup sugar, cocoa, baking powder and salt in large mixing bowl.

2. Blend in milk, oil and vanilla. Stir in nuts.

3. Spread in greased 8-inch square pan or 1-1/2-quart shallow baking dish.

4. Combine brown sugar, 1/4 cup sugar, dry pudding and pie filling mix and coconut; sprinkle over batter.

5. Carefully pour boiling water over mixture; do not stir. Bake at 350 degrees for 45 minutes. Cool 10 minutes; serve warm with vanilla ice cream.

Recipe: Kentucky Derby Tartlets

From Denny: Found this little gem of a recipe over at the Atlanta Journal-Constitution. Tartlet desserts are popular for entertaining in Louisiana and this season of horse racing is no exception.

Of course, like a lot of Americans I watched all the drama of the horse races. Why? Louisiana's Jockey Calvin Borel was in all of them, a female horse won - I had to cheer for girl power since it was the first time in over 70 years a filly won anything significant - and lastly, though I did not grow up there I was born in Kentucky and some things you just can't get out of a person - like loving horses.

Image via Wikipedia

For the recipe, just remember: Louisiana has FABULOUS pecans!

I left the recipe's prelude text in its entirety from the Atlanta Journal because I find it interesting to trace how a recipe makes its rounds and it gives the reader a flavor of the food writing in that part of America:

What Can I Bring?

Make and take: Make these surprisingly simple treats ahead of time and store in an air-tight container at room temperature. They also freeze well.

Made famous by: Joan Demer of Stone Mountain, who got the recipe from her daughter in Virginia. "I've had compliments whenever I've served it, " she said.

Frozen pre-made phyllo shells make this take on pecan tassies a breeze. To toast pecans, spread nuts on a baking sheet and bake 5 to 10 minutes in a 350-degree oven until lightly browned.

Hands on time: 15 minutes
Total time: 45 minutes
Serves: 45

Ingredients:

45 mini phyllo shells, such as Athens brand

1/3 cup semisweet chocolate miniature morsels

1 cup finely chopped toasted pecans

3/4 cup firmly packed light brown sugar

1 tablespoon melted butter

1/4 cup bourbon

1 large egg, lightly beaten

Instructions:

Preheat oven to 350 degrees. Arrange the shells on a cookie sheet. Sprinkle the miniature morsels into the shells, dividing evenly. In a mixing bowl, combine the pecans, brown sugar, butter, bourbon and beaten egg; stir well. Spoon the mixture into the shells, filling each 3/4 full. Bake for 20 minutes or until set and golden brown. Cool 10 minutes before serving.

Notes:

Tip: If you have any leftover filling, you can cook it in the microwave and serve it over vanilla ice cream, Demer said.

Nutrition:

Per serving: 60 calories (percent of calories from fat, 43), 1 gram protein, 8 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 5 milligrams cholesterol, 41 milligrams sodium.

Recipe: Mole Sauce, My Style: Mole Sanchez

Mole Sauce, My Style: Mole Sanchez

From: Recipe courtesy Aaron Sanchez of the Food Network show Nuevos Chilies

Prep Time: 30 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 30 min
Serves: 12 servings

Ingredients

1 pound guajillo chiles, stemmed, seeded, and deviened

1 pound pasilla chiles, stemmed, seeded, and deviened

1 pound ancho chiles, stemmed, seeded, and deviened

2 Spanish onions, quartered

4 tomatoes, quartered

10 tomatillos, peeled

8 large garlic cloves, peeled

1/2 cup black raisins

1 cup dried apricots

1 cup prunes

4 cups red wine

2 tablespoons Mexican oregano

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 tablespoons whole black peppercorns

5 cloves

2 large cinnamon sticks

1 gallon chicken stock

2 sweet plantains

Vegetable oil

1 piece Mexican chocolate

5 corn tortillas

Serving suggestion: beef, lamb, or chicken

Directions

Preheat the oven to 500 degrees F.

Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.

Preheat the broiler.

Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.

In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.

In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.

To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.

Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.

Recipe: Chicken Mole Poblano

From Denny: Tyler Florence is one of my favorites over at Food Network. He works fast in the kitchen and he is able to easily teach as he is working quickly - quite the combination! He also is not judgmental and is so flexible he can work with anyone. Here is his recipe using chocolate in a savory dish from his show on Flavors of Central America.

Chicken Mole Poblano

From: Recipe courtesy Tyler Florence @ Food Network

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 45 min
Level: Intermediate
Serves: 4 to 6 servings

Ingredients
Mole sauce:

2 dried ancho chilies, stemmed and seeded

2 dried anaheim chilies, stemmed and seeded

2 dried chipotle chilies, stemmed and seeded

1/4 cup golden raisins

1/4 cup whole almonds

1/4 cup sesame seeds

1 tablespoon whole black peppercorns

1 cinnamon stick, preferably Mexican, broken in pieces

1 tablespoon dried oregano, preferably Mexican

4 sprigs fresh thyme, leaves only

3 tablespoons extra-virgin olive oil

2 onions, sliced

3 cloves garlic, chopped

2 serrano peppers, stemmed and seeded

6 plum tomatoes, chopped

2 ounces bittersweet chocolate, preferably Mexican, chopped

1 capon or large chicken, cut into 10 pieces

1 lemon, juiced

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

2 cups chicken stock

1 onion, thinly sliced

4 radishes, thinly sliced

1 lime, juiced

Cilantro leaves, for garnish

Cooked white rice, for serving

Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.

In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.