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Name: Chocolate Extasy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 pt Heavy cream; Temp; GLAZE-----; WHIPPED TOPPING-----; 2 ts Instant coffee; 4 Eggs; separated -- room; 1 tb Sugar; 1 pt Whipping cream; 10 tb Sugar; 1 1/4 c Semisweet chocolate chips; Raspberry preserves (opt); 2 tb Flour; 3/4 oz Semisweet chocolate chips; 1/2 c Butter

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INGREDIENTS

1/2 pt Heavy cream
Temp
GLAZE-----
WHIPPED TOPPING-----
2 ts Instant coffee
4 Eggs; separated -- room
1 tb Sugar
1 pt Whipping cream
10 tb Sugar
1 1/4 c Semisweet chocolate chips
Raspberry preserves (opt)
2 tb Flour
3/4 oz Semisweet chocolate chips
1/2 c Butter

Servings

INSTRUCTIONS

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat egg whites until stiff, and fold into the chocolate mixture. Blend well, but gently. Spread batter evenly into a 9x13" pan. Bake at 350~ for 18 minutes. This will puff up and then fall when removed from the oven. When cool, spread with a THIN layer of Raspberry preserves. Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this mixture is melted and well blended, take off of heat and let cool. Stir well and pour on top of whipped cream layer of cake. Tilt the pan so the glaze distributes evenly over the cream. This may seem like it will not work, but it will. Refrigerate until ready to serve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chocolate Extasy

1/2 pt Heavy cream
 Temp
 GLAZE-----
 WHIPPED TOPPING-----
2 ts Instant coffee
4 Eggs; separated -- room
1 tb Sugar
1 pt Whipping cream
10 tb Sugar
1 1/4 c Semisweet chocolate chips
 Raspberry preserves (opt)
2 tb Flour
3/4 oz Semisweet chocolate chips
1/2 c Butter

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool.  Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this  is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat  egg whites until stiff, and fold into the chocolate mixture. Blend well,  but gently. Spread batter evenly into a 9x13" pan. Bake at 350~ for 18  minutes. This will puff up and then fall when removed from the oven. When  cool, spread with a THIN layer of Raspberry preserves. Whipped Cream Layer:  Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on  cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee  and chocolate chips. When this mixture is melted and well blended, take off  of heat and let cool. Stir well and pour on top of whipped cream layer of  cake. Tilt the pan so the glaze distributes evenly over the cream. This may  seem like it will not work, but it will. Refrigerate until ready to serve.    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (912g)
Recipe Makes: 1 Servings

Calories: 3911
Calories from Fat: 1966 (50%)

Amt Per Serving		% DV

	Total Fat 218.5g	291 %
	Saturated Fat 135.7g	679 %
	Monounsaturated Fat 62g
	Polyunsanturated Fat 8g
Cholesterol 571.5mg		176 %
Sodium 759.6mg		26 %
Potassium 765.4mg		20 %
Total Carbohydrate 513.8g		151 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 505.9g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3911

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