Almond Soufflé Extravaganza
3. Crusty Parmesan Chicken
5. Curried Vegetable Dip
1. Chocolate Almond Soufflé Extravaganza
YIELD: 20 servings
PREPARATION: 1 1/4 hours plus baking and chilling times
Chocolate Almond Soufflé Layers:
1/3 cup Godiva Dark Chocolate Truffle Cocoa
2 tablespoons all-purpose flour
6 oz. almond paste
1/2 cup granulated sugar, divided
1/2 cup warm tap water
6 large egg whites, at room temperature
1/8 teaspoon cream of tartar
3 (1.5 ounces each) Godiva Dark Chocolate, coarsely
1/3 cup water
1 cup granulated sugar, divided
6 large egg whites, at room temperature
1 1/2 cups (3 sticks) butter, at room temperature
2 (1.5 ounces each) Godiva Dark Chocolate
Make the soufflé layers:
1. Preheat oven to 325°F. Line two 9-inch round cake pans
with parchment or waxed paper.
2. Mix cocoa and flour in small bowl; set aside.
3. Break up almond paste into small pieces and place in
food processor bowl. Add 1/4 cup sugar. Cover and pulse
until mixture resembles coarse meal. Add water and pulse
until smooth. Add cocoa mixture and pulse until combined.
Turn mixture into large bowl.
4. Whip egg whites with cream of tartar in large mixing
bowl until foamy, using an electric mixture on high speed.
Gradually add remaining 1/4 cup sugar, beating until soft
5. Stir 1/4 of the meringue into the cocoa/almond mixture
to lighten it. Fold in remaining meringue, using a large
rubber spatula. Spread mixture in prepared pans.
6. Bake for 18 to 20 minutes or until center of each layer
is firm to the touch. Cool completely in pans on wire
Make the chocolate mousse:
1. Place chocolate in microwave-safe bowl. Microwave on
high for 1 minute. Stir until smooth. Keep chocolate
2. Combine water and 3/4 cup sugar in small saucepan. Cook
over low heat, stirring with a metal spoon until sugar is
dissolved, about 3 to 4 minutes. Dip a clean pastry brush
in water and wash down any sugar crystals on the inside of
saucepan. Increase heat to medium and bring mixture to a
boil. Cook, without stirring, until the syrup registers
240°F. on candy thermometer*, about 5 to 8 minutes. When
syrup reaches 230°F., start beating the egg whites.
3. Whip egg whites in large mixing bowl until foamy, using
an electric mixer on high speed. Gradually add remaining
1/4 cup sugar, beating until soft peaks form.
4. Pour sugar syrup into beaten egg whites in a thin,
steady stream, using medium speed. Increase the speed to
medium-high and whip 5 minutes more or until the meringue
is cool and forms stiff peaks.
5. Place butter in large mixing bowl. Add chocolate to
butter in several additions, beating with a hand-held
electric mixer until creamy. Stir about 1/2 cup meringue
into chocolate mixture to lighten it. Then gently fold
remaining meringue into chocolate mixture in three
Assemble the dessert:
1. Line work surface with parchment or waxed paper. Dust
with confectioners' sugar. Invert each soufflé layer onto
prepared parchment and remove parchment rounds.
2. Slide two wide metal spatulas under one of the layers
and transfer to serving plate. (The layers are very
fragile. Don't worry if one tears-it will be covered by
mousse.) Reserve about 1 1/2 cups mousse. Spread the
remaining mousse over layer. Top with other layer.
Refrigerate assembled dessert and reserved mousse for 30
minutes to firm up. Prepare chocolate curls.
3. Spread reserved mousse on top and sides of dessert.
4. Cover top of cake with chocolate curls, using a small
metal spatula to carefully transfer curls. Refrigerate for
at least 4 hours before serving. (Can be assembled up to
one day ahead and refrigerated.) Dust with confectioners'
sugar before serving.
Make the chocolate curls:
Break each bar into 4 squares. Take one square at a time
and hold it in the palm of your hand about 15 to 30
seconds to warm it. Gently pull a vegetable peeler across
the bottom of the square, making 1 1/4-inch long curls.
Warm square as needed. You should get 6 to 8 curls from
each square. Use the leftover pieces of chocolate to make
*If you don't have a candy thermometer, cook as directed.
Test syrup by letting it drip off spoon. It should
resemble a long thread.
Source: Godiva.com Recipe
2. Coco Loco
3/4 oz dark rum
3/4 oz coconut rum
1/2 oz cream of coconut
1/2 oz papaya juice
1/2 oz orange juice
1/2 oz pineapple juice
1/4 oz Grenadine
Blend first seven ingredients with crushed ice until
with a cherry and pineapple.
Meat and Poultry:
Crusty Parmesan Chicken
from At Your Service
Recipes, Places and Traditions
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts
Line a 9x13-inch baking dish
with foil. Mix the bread crumbs, Parmesan cheese,
parsley, paprika, garlic salt and pepper in a bowl.
Melt the butter in a saucepan. Stir in the
Worcestershire sauce and dry mustard. Dip the
chicken in the butter mixture. Roll in the crumb
mixture until coated. Arrange in the prepared baking
dish. Pour the remaining butter mixture over the
chicken. Bake at 350 degrees for 50 to 60 minutes or
until the chicken is cooked through.
YIELD: 12 servings
Note: This recipe may
also be prepared as an appetizer by cutting the chicken
into strips and baking for about 30 minutes. Serve
with honey mustard sauce for dipping.
Makes about 36 appetizers.
Copyright 2001 by The Junior
League of Gwinnett and North Fulton Counties, Inc.
All rights reserved.
Visit The Junior League of
Gwinnett and North Fulton Counties, Inc. web site to
purchase copies of At Your Service.
The Junior League of
Gwinnett and North Fulton Counties, in Atlanta, Georgia,
is a non-profit organization of women dedicated to
voluntarism. We are committed to developing the
potential of women through training, leadership
opportunities, and service. Our purpose is to
strengthen our community by creating and implementing
collaborative volunteer projects. Proceeds from the
sale of At Your Service will provide funding for our
Junior League of Gwinnett and North Fulton Counties'
4. Cumberland Rum Pudding
12 oz self-rising Flour
5 oz butter or margarine
1 rounded tbsp Cocoa Powder (NOT sweetened hot chocolate
2 tbsp hot water
5 oz Caster sugar
1 egg, beaten
2 tbsp milk
2 oz butter, softened
4 oz soft brown sugar
1 tbsp rum, or Finely grated rind and juice of half an
1 oz raisins
1/2 level tsp ground cinnamon
Sieve the flour into a large mixing bowl. Rub the
butter into the
flour to form fine crumbs.
Blend the cocoa powder with the hot water, and add to the
flour mixture with the sugar, beaten egg and milk.
Beat till smooth.
Place two thirds into a greased 2-pint pudding basin.
With the back of a spoon, spread it evenly over the base
and sides to within 1" of the basin, leaving a hollow
in the middle.
Place all the filling ingredients into a bowl and beat
until smooth and well mixed. Place the filling in
the hollow, and smooth over. Spread the remaining
sponge mixture over the filling. Cover securely and
steam for 1-1/2 hours. Turn out and serve with
lashings of custard.
Source: Recipe Ross
5. Appetizers, Salads and Breads:
Curried Vegetable Dip
from Atlanta Cooknotes
1/2 cup mayonnaise1/2
cup plain yogurt or sour cream2 teaspoons wine
vinegar1/8 teaspoon pepper1/2 teaspoon garlic salt1/4
teaspoon thyme1/2 teaspoon curry powder2 teaspoons
chili sauce2 teaspoons chopped chives2 tablespoons
Mix all ingredients and
chill overnight. Serve with fresh vegetables,
especially carrots, cauliflower, and broccoli.
It is also good on a ham sandwich.
AMOUNT: 1 cup
Copyright 1982 The
Junior League of Atlanta, Inc. All rights
Visit The Junior League
of Atlanta web site (http://www.jlatlanta.org/cookbook.htm)
to purchase copies of Atlanta Cooknotes and other fine
cookbooks, or call (404) 233-4767.
The Junior League of
Atlanta, Inc. is an organization of women committed to
promoting voluntarism, developing the potential of
women and to improving the community through the
effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable.
All proceeds from League fundraising efforts,
including from the sale of Atlanta Cooknotes, are
returned to the community.