f a

__ Cooking to perfection

VALENTINE’S day evokes visions of
chocolate, sugary cinnamon hearts
and other sweets. :

If you're inte collecting Valentines, this
week’s chocolate cake will guarantee vou more
adoration than you can probably handle.

.__ For those not quite so keen to embrace

high calories, a baked chocolate pudding will

please the hearts of many cherubs. Chocolate

may not be the only tasteful way to mark this

day, but you have to agree, it’s certainly one of
_ the best.

" Baked Chocolate Pudding

” NEWS photo Gindy Goodman

WITH. Valentine's “Bay - approaching
weethearis: have treats to took for-

FOOD

rating with the taste of choc

Loaded with cholesterol, this treat is not
for the faint of heart, but Valentine's Day is
only once a year.

3 eggs

4% ¢, cocoa

Kc. sugar

2c. milk

1 Thsp. icing sugar
% ¢. cinnamon hearts

Whisk eggs, then sift cocoa and sugar
together in a large bowl, mixing well. Warm
the milk in a small saucepan or in the
microwave ind gradually whisk it into the egg
mixture. Divide into four ovenproof dishes.

Put the bowls into a larger pan filled with
enough hot water to come halfway up the
sides of the dishes. Bake for 25 minutes at 325
F, Reduce heat to 360 F and bake for another
20 minutes or until the pudding is set.
Sprinkle with sifted icing sugar and cinnamon
hearts just before serving.

Chocolate Chunk Torte

If you don’t have a valentine before you
make this, you will afterwards. It’s neither a
light dessert nor quick to make. But it’s defi-
nitely a delight tc eat, and yes, it’s worth the
effort.

1 . strong coffee

% c. unsweetened cocoa

1% c. unsalted butier

2 squares semisweet chocolate
2c, all-pi se flour

lke granulat su

1% tsp. baking soda

% tsp. salt

2 eggs

1 tsp. vaniila

% c. buttermilk

4<¢, chocolate butter icing or whipped creara
2 Tbsp. sherry

1% c sweetenes dried cranberries

Pre-heat oven to 350 F (186 C). Butter
and dust with flour two 9-inch (23-cm) cake
pans. In a large mixing bowl stir hot coffee
with cocoa and butter, until the butter melts.
Coarsely chop the chocolate squares and set
aside.

In a medium-sized bow! blend flour, sugar,
salt and baking soda. Stir eggs and vanilla into
the 'ukewarm coffee mixture. Then add a third
of the flour mixture and beat well. Stir in half
of the buttermilk and mix well. Repeat this
step until all of the flour mixture and milk
have been added. Fold in chocolate chunks.

Divide batter between the two prepared
cake pans and bake in the center of oven until
a cake tester, inserted in middle of cake, comes
out clean, about 25 to 30 minutes. Cool cakes
in pan on a rack for 10 minutes, then turn the
cakes out on racks to cool completely.

Make a butter icing, then add a spoonfu! or

two of sherry to thin it a bit.

To assemble, lay the cake rounds on a flat
surface and stice each horizontally into four
equal but thinner rounds. Place one piece of

* cake on a plate and spread with butter icing or

whipped cream and sprinkle with dried cran-

berries. Repeat with remaining layers, stacking

each and icing the top. Do not ice the sides of

into wedges for serving.

— If von have questions to ask or recipes to
share, contact Plyl and jude at: R.R. #2, S. 27,
23, Peachland, B.C. VOH LX@.

cake. Refrigerate, uncovered, about three
hours. After icing has set, cover with plastic
wrap. Use a sharp knife rinsed under hot run-
ning water after every slice, to cut the cake

THIS WEEK'S BES

CHILI CON CARNE
Buy 2s & get 2ibs

- a Reg. price $5.95
nti ink Bakery

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