Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (46 page)
GLAZE
In a medium saucepan, bring cream and corn syrup to a boil.
Remove from heat, and add chocolate. Let rest 5 minutes.
Gently stir until smooth; you do not want to create any air bubbles in the glaze.
Cover a work surface with parchment or foil. In the center of your prepared work surface, elevate the cake (on the cardboard round) by placing it on top of a bowl smaller than the cardboard round.
Spread 1 cup glaze over cake top. Pour glaze over cake sides. Using an icing spatula, scrape up glaze that has dripped onto parchment to reuse. Repeat glazing the cake top and sides until almost all glaze is used. Wipe clean the bottom rim of cardboard round. Place cake on a platter, and chill at least 1 hour or until glaze is firm. Can be made up to 3 days ahead.
TO SERVE
Serve with lightly sweetened, freshly whipped cream or fresh berries. Add garnish if desired.
SERVES 12
GARNISH (OPTIONAL)
Pour a few ounces of melted chocolate into a freezer-strength zip-top bag. Snip a tiny hole in corner of bag. On parchment or waxed paper, drizzle chocolate into desired shapes. (I think a heart shape is romantic.) Let chocolate harden. Carefully peel away from parchment. Or make chocolate curls and sprinkle with confectioners' sugar.
Note: Beware, chocoholicsâyou may have met your match here!!
Warm Walnut Brownie à la Mode with Hot Fudge Sauce
BROWNIE
2 cups sugar
1½ cups all-purpose flour
¾ cup cocoa powder
1 teaspoon salt
1 cup melted butter, cooled a bit
5 eggs, beaten
1 teaspoon vanilla
1½ cups chopped walnuts
6 ounces semisweet chocolate chips
HOT FUDGE SAUCE
1
/
3
cup heavy whipping cream
1
/
3
cup light corn syrup
6 ounces semisweet chocolate chips
BROWNIE
Preheat oven to 350°F.
Grease a 13" Ã 9" Ã 2" baking pan.
In a large mixing bowl, combine first 4 ingredients.
Whisk together butter, eggs and vanilla. Add wet ingredients to dry ingredients, and stir. Do not overmix. Add walnuts and chocolate chips.
Pour batter into prepared pan. Spread batter level. Bake 30 minutes.
Cool 30 minutes before slicing and serving with ice cream and hot fudge sauce. Store airtight up to 2 days.