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CHOCOLATE CAKE THAT IS ABSOLUTELY PERFECT!

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This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting. It has been a family favorite for birthdays and other special occasions for over 30 years.

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 Chocolate Cake That is Absolutely Perfect!
This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Instructions
  1. Preheat oven to 350 degrees. Mix cocoa, coffee and water and cool. Sift dry ingredients. In a bowl beat butter, sugar, eggs and vanilla at high speed for 5 minutes. At low speed add ¼ of the flour mixture alternating with 1/3 cocoa and ending with flour. Do not over beat. Divide into 1 - 9” square pan and a 12” rectangle pan, greased and floured. Bake for 25 to 30 minutes until a wooden toothpick stuck into the middle of the cake comes out clean.
For the frosting
  1. Combine chocolate cream and butter in a saucepan over medium heat. Stir until smooth. Remove from heat. Whisk in sugar, cool.
For the filling
  1. Beat the cream, powdered sugar and vanilla extract until stiff.
To assemble
  1. To assemble: When the 8” cake comes out of the oven, let it rest for 30 minutes then remove it to a plate. Spread the raspberry jam over it while it’s still warm and refrigerate it for an hour.
  2. Spread the whipped cream filling over the raspberry jam. Cut the other cake so it’s 9”x9” and set it on top of the filling. Run a thin coat of icing around the entire cake and refrigerate ½ hour. Add the rest of the icing and refrigerate.
  3. You can stop here for a delicious cake, however, if you want to decorate it, roll out some fondant in a large square.
  4. Decorate to look like a gift-wrapped present as seen in the picture.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

FOOTBALL PETIT FOURS

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Rich, chocolaty and easy, a must for every superbowl party.

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 Football Petit Fours
Rich, chocolately and easy, a must for every football game party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. Put cookies in a food processor and chop finely then add the marscapone cheese and mix thoroughly.
  2. Shape into 1 inch football shapes. Freeze 10 minutes.
  3. Melt chocolate over a double boiler. Using 2 forks, dip cookies in chocolate. Place in a single layer on parchment paper-line cookie sheet. Use icing to draw laces on footballs. Refrigerate until firm.
For the icing
  1. Combine all ingredients in a bowl and stir until smooth. Put the icing into a pastry bag with a fine tip and draw laces on the footballs.
Recipe Notes

Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day. Some of the most popular game day snacks are chicken wings, pretzels, chips and dips, burgers and hot dogs, guacamole and pizza. © Galley Chef All Rights Reserved

Recipes

Guava Petite Pasties

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A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal.  This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.

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 Guava Petite Pasties
The buttery, flaky crust is stuffed with sweet Guava fruit that melts in your mouth with every bite.
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Instructions
  1. Preheat oven to 400 degrees F. In a food processor, mix flour and salt. Pulse in butter until pea-sized, add water, form into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Flour your work surface. Roll out dough. Using a 4 inch biscuit cutter, cut circles out of dough.
  3. Divide guava into 16 equal pieces and put a piece of guava on each circle with about a ½ teaspoon of cream cheese.
  4. Brush the edges of the circles with beaten egg. Fold the upper half of the circle to make a half moon. Crimp the edges with a fork. Place on a parchment paper lined baking sheet and refrigerate for 30 minutes. Bake for 18-20 minutes or until golden brown. Cool 10 minutes.
For the icing
  1. While the turnovers are baking, mix the confectioners sugar with milk and almond extract and set aside. Drizzle icing over turnovers and serve warm or at room temperature.
Recipe Notes

Chocolate lovers can substitute melted semi-sweet chocolate chips for the icing and drizzle chocolate over the top. © Galley Chef All Rights Reserved

Recipes

KEY LIME CHOCOLATE PIE

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How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling?  This Key Lime Chocolate Pie is everything you would want in a dessert.  It’s like having a chocolate cream filled cookie together with a lime mousse!

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 Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
  1. Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

KEY LIME RASPBERRY PIE

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Key Lime Raspberry Pie

This pie has a crunchy buttery crust, and a layer of raspberry coulis over the crust with a bright, tart lime filling.

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

For the filling

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 18 minutes

Servings
slices


Ingredients
For the crust

For the filling


Instructions
For the crust
  1. Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place graham crackers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling
  1. Meanwhile, in a small pan over low heat, cook raspberries with the sugar for 10 minutes then strain. Pour raspberries over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:

For the whipped cream
  1. Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

KRINGLE

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Don’t let the word “Kringle” full you into thinking that this is going to  be a difficult recipe to prepare.  It is easier then making donuts and much more delicious.  This recipe is chock full of walnuts and brown sugar but you can also use a variety  of other ingredients such as cream cheese and jam or pecans and cinnamon.

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 Kringle
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
For the dough
For the filling
For the frosting
Instructions
For the crust
  1. In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
  1. Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
  1. Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
  1. While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

MINT CHOCOLATE SPANAKOPITA

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An elegant dessert with creamy chocolate and the fresh flavor of mint.  The perfect sweet bite for any cocktail party.

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 Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
  2. Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
  3. Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes

© Galley Chef All Rights Reserved