4 ounces semisweet chocolate
1 lb. ricotta cheese (can use reduced fat)
1¼4 C. light brown sugar
1 tsp.vanilla extract
Melt chocolate in the top of a double boiler. Let chocolate cool.
Blend ricotta cheese, brown sugar and vanilla in a blender until
mixture is smooth. Add melted chocolate to blender and process. Pour
mixture into a freezer container and chill in refrigerator for two
hours. Stir and freeze for another two hours. Ready to serve. P.S.
Can be used as filling for no-bake pie crusts.
MISSISSIPPI MUD CAKE...very rich!
21¼4 C. sugar
2 C. all purpose flour
1 tsp. baking soda
11¼2 C. whole milk
1C. unsalted butter
3¼4 C. unsweetened cocoa powder
2 large eggs
2 tsp. vanilla extract
2 1¼3 C. semisweet chocolate chips
11¼2 C. pecan halves, toasted
6 Tbsp. whipping cream
6 Tbsp. dark corn syrup
Preheat oven to 350° F. Prepare a 151¼2 x 101¼2 x1-inch baking
sheet. Whisk sugar, flour, and baking soda in a large bowl to blend.
Whisk milk, butter and cocoa powder in medium saucepan over medium
heat just until butter melts and mixture is smooth. Remove from
heat. Whisk cocoa mixture, then eggs and vanilla into dry
ingredients. Spread batter in prepared pan and sprinkle with 1 cup
chocolate chips. Bake until tester comes out clean, about 25
minutes. Arrange toasted pecans on top and cool cake.
Meanwhile, bring whipping cream and corn syrup to simmer in medium
saucepan. Add remaining 11¼3 cups chocolate chips. Whisk until
chocolate chips have melted and glaze is smooth. Cool for 15
minutes. Pour glaze evenly over cake. Chill at least 1 hour before
serving. |
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