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Praise be to God who has helped his servant finish this paper with great ease.

Without the help of the author he may not be able to complete the well. This paper is structured so readers can expand knowledge about the various foods that can be presented interesting, we present observations from various sources. This paper compiled by the author in a variety of obstacles. Whether it came from self constituent or who come from outside. But with patience and especially the help of God finally resolved this paper. This paper contains the "unique cakes and delicious" is a very good views and it is. Although this paper may be less than perfect but also has a fairly clear detail for the reader. Authors also thank the English teachers is the giver of ideas iming mother who has guided the author in order to understand about how we create a paper in English Hopefully this paper can provide a broader insight to the reader. Although this paper has advantages and disadvantages. Authors ask for advice and criticism. Thank you.

January 2009, Bengkulu

Authors

Daftar isi

Black Forest Cake


(yield: 12 servings)

Ingredients :
cup (110 g) butter, softened 1+ cup (275 g) sugar 2 eggs 1+ cup (140 g) all-purpose flour cup (50 g) unsweetened cocoapowder, natural teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup (1.8 dl) buttermilk

Ingredients for filling :


cup Kirschwasser (Kirsch/cherry brandy), optional 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries 3 cups (7.2 dl) heavy whipping cream, chilled cup confectioners' sugar Milk chocolate curls or shavings, for garnish Maraschino cherries or sweet cherries, for garnish, optional

Method :
1. 2. 3. 4. 5. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg. Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth. 6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!

7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling :
1. Drain cherry pie filling in a colander to remove most of the thickened juices. 2. Beat the whipping cream with confectioners' sugar until it thickens. 3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling :
1. Sprinkle each layer of the cake with Kirschwasser. 2. Place one cake layer on a serving plate. 3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. 4. Add the second cake layer. 5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. 6. Add the third cake layer. 7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations :
A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top. B. You may use three cake tins intead of one. In that case the baking time must be shortened. C. If cake flour is used, the cake comes out much fluffier

Semi-liquid Chocolate Cake (flourless)


(Yield: 6 servings)

Ingredients :
6 oz (170 g) bitter chocolate (70-85% cocoa) 3 tablespoons butter 1 cup (220 g) sugar 2 eggs (safe to eat uncooked) 3 tablespoons corn starch

Method
1. 2. 3. 4. 5. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar for 5 minutes, add corn starch and mix well. Fold in the melted butter and chocolate mixture and transfer to the cake tin. Bake at 350 deg F for about 10 minutes; check with a toothpick that about in (6 mm) of the surface is cooked. 6. Let the cake cool for 5 minutes and serve with ice cream.

Variations :
A. If you like a more sweet flavor, use 3 oz of semisweet and 3 oz of bitter chocolate (Submitted by Saskia, March 2009).

Chocolate Citrus Tart

Ingredients for the tart dough (for 2 tarts) :


cup (110 g) butter, softened cup (100 g) sugar 2 cups (230 g) all-purpose flour 1 egg 2 tablespoons unsweetened cocoa

Ingredients for the citrus filling :


2 cups (440 g) granulated sugar 4 large eggs cup (1.2 dl) orange juice cup (0.6 dl) lemon juice Grated peel of 2 oranges 3 tablespoons all-purpose flour 1 teaspoon baking powder

Ingredients for the chocolate frosting :


cup (1.2 dl) heavy cream or whipping cream 7 oz (200 g) semisweet chocolate ( (40-50% cocoaoa)

Method :
1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other nonstick paper and grease the sides of the pan. 2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more. 3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time. 5. 6. 7. 8. Bake at 350 degrees for about 7 minutes. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer. Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean. 9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.

10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens. 11. Spread the chocolate frosting evenly on top and sides of the tart.

Variations
A. Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

Ingredients :

1 cupcake Red frosting b 1 mini pretzel stick Melted chocolate 1 green gumdrop leaf 1 gummy worm

Instructions
1. Unwrap the cupcake and ice it with the red frosting. 2. Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem. 3. Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite" out of the cupcake and insert the worm or just half of one!

Ingredients
2 cups (440 g) sugar cup + 2 tablespoons (140 g) butter, softened 3 eggs, separated 2 cups (220 g) all-purpose flour 7 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup boiling water 1 cup sour cream

Ingredients for frosting


3 cups (660 g) white sugar 1 cup water teaspoon cream of tartar (optional) 4 egg whites 1 pinch salt 1 teaspoon vanilla extrac

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. 2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. 3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. 4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. 5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. 7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. 8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. 9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served. Variations A. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice. B. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe)

Ingredients :

For the vanilla sponge :


350g unsalted butter, at room temperature 350g caster sugar 6 large Eggs, beaten 2 tsp vanilla extract 350g plain flour 5 tsp Baking powder 4-5 tbsp Milk, at room temperature

For the decoration For the chocolate fudge frosting :


350g dark chocolate, roughly chopped 225g unsalted butter 225ml Milk 1 tsp vanilla extract 450g icing sugar, sifted chocolate buttons, in different sizes chocolate vermicelli sprinkles 1 flaked chocolate bar 1 toffee-filled chocolate b Bottom of Form

Method :
1. For the sponge: preheat the oven to 180C/Gas 4. Grease two 23cm round springform cake tins with butter and line the bases with greased baking parchment. 2. Cream the butter and sugar in an electric mixer until pale, light and fluffy, about 2-3 minutes. Very gradually add the beaten eggs, mixing well between each addition and scraping down the bowl with a rubber spatula from time to time. Stir in the vanilla extract. 3. Sift together the plain flour and baking powder and add to the cake mixture in two batches, mixing until smooth. Add the milk and mix until smooth. 4. Divide the mixture between the prepared cake tins. Bake on the middle shelf of the preheated oven for 30-35 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire cooling rack. Turn the cakes the right way up and leave to cool completely. 5. For the frosting: melt the chocolate and butter together in a heatproof bowl set over a pan of barley simmering water (do not let the base of the bowl touch the water). Stir until melted and smooth, then set aside to cool slightly.

6. In another bowl, whisk together the milk, vanilla extract and icing sugar until smooth. Add the cooled chocolate mixture and stir until smooth. Leave the frosting to set and thicken up slightly before use. 7. To decorate: level the tops of the cakes with a sharp knife if necessary. Place one cake on a serving plate or board and spread the cut surface with about 3 tablespoons of frosting. Cover with the other cake layer, cut side down. Cover the top and sides of the whole cake with three-quarters of the remaining frosting, spreading evenly with a palette knife. 8. Arrange the chocolate buttons over the bottom half of the cake to resemble feathers and cover the top half of the cake with chocolate vermicelli. Fit a piping bag with a star nozzle, fill the bag with the remaining frosting and use this to pipe feathers around the owls face. 9. Position assorted chocolate buttons on top of the sprinkles for the eyes. Cut the flaked chocolate bar into thin pieces and push into the bottom edge of the cake to make legs. Cut the toffee bar in half. Slice one half diagonally into 2 pieces for the wings and push one into each side of the owl. Cut the remaining toffee bar at an angle to make a beak and position on the owls face.

Ingredients :
Frosted 9- by 13-inch cake Caramel Cow Tail 2 (1 1/2-inch) Tootsie Rolls Green Fruit Roll-Ups Green Fruit Streamers Banana Runts Milk Duds Midgees Tootsie Rolls Yellow hard candy

Instructions :
1. Tree trunks: Stretch a caramel Cow Tail so that it is 11 inches long and set it on the left side of the cake for the coconut tree. Place two 1 1/2-inch Tootsie Rolls end to end on the right side for the banana tree. 2. Leaves and fruit: Cut 3 green Fruit Roll-Ups into 1- by 4-inch pieces. Round the ends of 4 pieces to resemble banana leaves, and press a green Fruit Streamers strand atop each. Cut fringes into 6 more pieces for the coconut palm. Use the remaining Fruit Roll-Ups lengths to add a bush at the foot of the coconut tree. "Hang" a cluster of Banana Runts from the banana tree and a few Milk Duds coconuts from the palm. 3. Monkeys: For each one, flatten a Midgees Tootsie Roll for the torso. Roll pieces of 2 or 3 more Midgees into small balls for the head and ears, and into thin ropes for a tail, arms, and legs. Place a Banana Runt in its hand. 4. The sun: Place a yellow hard candy in the upper right corner.

Ingredients :
For the medium sponge 175g unsalted butter, at room temperature, plus extra for greasing 175g caster suga 3 large Eggs, beate 1 tsp vanilla extract 175g plain flour 3 tsp Baking powder 3 tbsp Milk, at room temperature For the large sponge
250g unsalted butter, at room temperature 250g caster sugar 4 large Eggs, beaten 1 tsp vanilla extract 250g plain flour 4 tsp Baking powder 3-4 tbsp Milk, at room temperature 350g unsalted butter, at room temperature 700g icing sugar, sifted vanilla extract, optional orange food colouring 2 green fruit pastille sweets small liquorice sweets

For the buttercream

For the decoration

Method :
1. For the sponge cakes: preheat the oven to 180C/Gas 4. Grease one 18cm and one 23cm round springform cake tin with butter and line the bases with greased baking parchment. 2. Make the medium and large sponge cake batters separately, following this method. Cream the butter and sugar in an electric mixer until pale, light and fluffy, about 2-3 minutes. Very gradually add the beaten eggs, mixing well between each addition and scraping down the bowl with a rubber spatula from time to time. Stir in the vanilla extract. 3. Sift together the plain flour and baking powder and add to the cake mixture in two batches, mixing until smooth. Add the milk and mix until smooth. Pour your medium sponge mixture into the 18cm cake tin and the large sponge mixture into the 23cm cake tin. Bake the cakes on the middle shelf of the preheated oven until a skewer inserted into the middle of each one comes out clean the smaller cake will take about 30 minutes and the larger cake

4.

35-40 minutes. Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire cooling rack. Turn the cakes the right way up and leave to cool completely. 5. For the buttercream: Cream the butter in an electric mixer until really soft. Gradually beat in the icing sugar until pale and smooth. Add a few drops of vanilla extract, if using. Reserve 4-5 tablespoons of the buttercream in a small bowl. Tint the remainder with the orange food colouring paste, adding it a little at a time and mixing well between each addition, until you have the colour you desire. To decorate: use a long, serrated knife to level the tops of the cakes and make them the same height. Remove about one-third off the top of the larger cake by cutting it in a leaf shape and fit the smaller cake into the space created. Cut the leaf shape in half to make 2 triangles and position them at the top of the smaller cake to make the ears. Cover the cake with the orange buttercream, spreading evenly with a palette knife. Carefully spread the reserved plain buttercream to make a tummy shape and the insides of the ears. Position the fruit pastilles on the cats face for the eyes. Slice the liquorice sweet into thin slices to make the nose and position the liquorice strip as the tail and the mouth. Use the black writing icing to make the whiskers and the pupils in the eyes.

6.

7.

8.

Ingredients :

1 baked dome cake (baked in a 1-liter bowl, such as Pyrex) 1 baked 9" round cake 4 baked cupcakes 2 to 3 cups pink icing 2 green Hi-C Fruit Slices (hooves) 1 pink Hi-C Fruit Slice (mouth) 2 Jujube candies (nose) 2 Jujyfruit candies (eyes) Red shoestring licorice (ears and eyelashes) 1 red Sour Belt (tail)

Instructions :

For the basic shape, set a dome cake upside down in the center of a round cake and secure with icing, as shown. 2. Cut one cupcake in half and place it as shown for the ears, then arrange two more cupcakes as legs. Add a cupcake snout. 3. Frost the cakes and cupcakes pink and decorate as shown.

1.

Ingredients :
Headboard/footboard template Wax paper 8 Pepperidge Farm Chocolate Fudge Pirouette Wafers 1 cup dark cocoa melting candies (we used Wilton Candy Melts) 9 ziplock bags 2 cakes baked in 10- by 15-inch jelly roll pans 5 1/4 cups vanilla frosting 4 drinking straws Plastic gloves Red, blue, yellow, and green food coloring 8 ounces (about 1 cup) fondant Cornstarch (for dusting) 5 marshmallows 1 vanilla wafer cookie 1 tube chocolate decorators' icing 4 brown M&M's and 1 green M&M

Instructions :
1. Make the headboard and footboard: Lay the template on a cookie sheet and tape a piece of wax paper on top. Line up two Pirouette wafers along each bedpost and use a serrated knife to trim them to size. Set them aside. 2. Melt half of the cocoa candies as directed on the package, then spoon the candy into a ziplock bag and snip a 1/8-inch hole from one corner. Pipe the candy onto the wax paper, following the lines on the template. While the candy is still soft, press the Pirouette wafers in place. Place the pan in the refrigerator until the candy is set, about 5 to 10 minutes. Repeat to make the footboard.

3.

Build the bed: If needed, trim the tops of the cakes with a long serrated knife to make them level.

4. Spread 1 1/2 to 2 cups of vanilla frosting on the cakes' tops, reserving about a teaspoon of frosting for the princess's face. Cut the cakes into quarters so that you end up with eight 5by 7 1/2-inch pieces. 5. Stack the pieces on a serving platter. Insert 4 straws down through the center of the cake to make it more stable. 6. Make the linens: 6 Working on a sheet of wax paper and wearing plastic gloves, knead 1 drop of red food coloring into the fondant to make it pink. Divide the fondant in half, then knead 1 drop of blue into one of the halves to make it purple. Work the pieces until the color is even throughout. 7. On a second sheet of wax paper lightly dusted with cornstarch, use a cornstarch-dusted rolling pin to roll the pink fondant into a 5- by 7-inch rectangle. Use a pizza cutter or knife to trim the edges and lightly score the top with crossing lines to look like quilting. Roll the purple fondant into a 7- by 1-inch strip and two 18- by 1-inch strips. 8. Secure the 7-inch strip along one long edge of the pink blanket with a few drops of water. For the dust ruffle, crimp the top edges of the long strips and lightly press them around the cake's bottom layer. 9. Decorate the bed: Tint the remaining frosting (see guide below). Spoon the pale yellow, blue, pink, purple, and green frostings intoseparate ziplock bags. Snip a 1/8-inch hole from a corner of each. Starting above the dust ruffle and working up, pipe frosting on the sides of the cake, alternating colors so you end up with 6 "mattresses," each about 1 inch tall. 10. For the princess's body, lay 3 marshmallows end to end lengthwise down the center of the cake, using a few dots of frosting to secure them. Place 2 slightly flattened marshmallows perpendicular to the body for a pillow. 11. Lay the fondant blanket over the marshmallow body. Spoon the dark yellow, leftover vanilla, and red frostings into ziplock bags. Snip a V-inch hole from the bags of dark yellow and vanilla, and an even smaller hole from the bag of red frosting. Use a dot of dark yellow frosting to secure the vanilla wafer to the pillow. Pipe on dark yellow hair, vanilla eyes and nose, and a red mouth. Use chocolate decorators' icing for the pupils. 12. Gently peel the wax paper from the headboard and footboard. Press the pieces onto the short ends of the cake, adding more frosting to secure if necessary. Use chocolate frosting to attach a chocolate M&M to the top of each bedpost. Press a green M&M pea into the side of the cake. Serves 24. How to Tint the Frosting: pale yellow: 1 cup frosting + 10 drops yellow blue: 1/2 cup frosting + 5 drops blue pink: 1/2 cup frosting + 8 drops red purple: 1/2 cup frosting + 4 drops red + 2 drops blue green: 1/2 cup frosting + 8 drops green dark yellow: 3 tablespoons frosting + 2 or 3 drops yellow red: 1 tablespoon frosting + 2 drops red

Ingredients :

2/3 cup flour 16 1/2-ounce roll refrigerated sugar cookie dough Template for cookie pattern 4 tablespoons yellow decorating sugar 2 (16-ounce) cans white frosting Candy decorations (we used regular and mini M&M's, and Stardrops hard candies) 2 (8-inch) round cakes

Instructions :

1.

Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. Keep rerolling the dough scraps and cutting until you have 12 cookies - 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely.

2.

Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies.

3. Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them.

Ingredients :
1 cup of butter, room temperature 2/3 cup of sugar 1 teaspoon of vanilla extract 1 teaspoon of almond extract 2 1/2 cups of flour 1 cup of almond flour (can substitute ground almonds*) 1/4 cup of powdered

sugar for sprinkling

*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. Itll still taste good though.

Method :
1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix. 2 Add the flour and almond flour. Mix thoroughly. 3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350F for 15-20 minutes or until a light golden brown. 4 Dust with powdered sugar..

Ingredients 1 9-inch round cake 2 cupcakes Orange icing Chocolate icing 2 green candies Assorted chocolates Black licorice string

Instructions 1. Bake your favorite batter in a 9-inch round pan (to form the tiger's face) and two lined muffin tin cups (to make the tiger's ears). 2. When the cake has completely cooled, set it in the center of a large, round serving platter with the two cupcakes, placed as shown below. 3. Frost the cake and cupcakes with orange icing. 4. Zigzag chocolate piping on the face for stripes and details and add green candies for eyes, assorted chocolates for the nose and ears, and black licorice strings for the whiskers.

Ingredients
1 baked 8-or-9-inch round cake 2 cups chocolate frosting 1 cup yellow frosting 1 Twinkie Jelly fruit slices Assorted candies Red string licorice

Instructions
1. Cut the cake in half, then arrange and frost as shown. 2. Frost the Twinkie and place it between the wings for the butterfly's body. Decorate the wings with candies, adding licorice antennae.

(Yield: 6 XL muffins or 12-15 M muffins.)

Ingredients
2 eggs 1 cup (220 g) sugar 1 cup (110 g) all-purpose flour 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon vanilla essence 2/3 cup (160 ml) milk 2/3 cup (150 g) butter 4 oz (120 g) semisweet chocolate chips (optional)

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups. 3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk. 4. Fold in the melted butter.

5. Add chocolate chips; coat them with flour before mixing into the batter. 6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Chocolate Muffins may be served hot or at room temperature.

Variations
A. B. C. D. If you wish to use less saturated fat, try substituting the butter with a good quality vegetable oil. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder. You may add vanilla or white chocolate chips instead or regular ones. If you want lean muffins you may use 1+ cup flour and cup of butter instead of the amounts given in the recipe, and in addition add teaspoon of E. Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened coacoa it tastes better .

Ingredients :
1/4 cup butte 4 (1 ounce) squares unsweetened chocolate 2 cups all-purpose flour 2 cups white sugar 1/2 cup chopped walnuts 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1/3 cup confectioners' sugar for decoration

Directions :
1. Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly. 2. Stir in remaining ingredients, except powdered sugar. Mix well. 3. Cover dough and chill for 30 minutes.

4. Preheat oven to 300 degrees F (150 degrees C). 5. Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.

(Yield: 8 servings)

Ingredients :
4 egg whites cup (110 g) sugar 5 oz (140 g) hazelnuts, finely ground 2 tablespoons unsweetened cocoa powder 9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar cup + 1 cup (0.6 + 2.4 dl) whipping cream

Method:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. 4. Mix with finely ground hazelnuts and cocoa powder. 5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.

6. Cool the cake. 7. Melt finely chopped dark chocolate over hot water. 8. Beat the egg yolks with 2 oz sugar until white. 9. Heat cup whipping cream to the boiling point, and whisk in beaten egg yolks. 10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C. 11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. 12. Transfer to the cake tin, and place in the refrigerator for several hours. If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Ingredients :
1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extrac assorted food coloring

Directions :
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

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