One thick batter

Library customer and intrepid baker Karen E. reports that she was surprised at the consistency of the batter when she whipped up the Chocolua Cake recipe from our bookmark-a-week series.

"You put these things together and you're thinking there's something wrong, there needs to be more liquid. The recipe says to pour the batter into the pan; you have to scoop it!" Karen says the batter was so thick that it climbed the beaters on her mixer, and was nearly impossible to scrape off.

Karen proceeded with the recipe as written and the cake turned out great! "Good and moist."

For those of you who didn't grab a bookmark, here's the recipe:

I box dark chocolate cake mix
1 small box instant vanilla pudding
16 oz sour cream
2 eggs
1/4 Cup oil
1/4 cup Kahlua liqueur
12 oz semisweet chocolate chips

Mix all ingredients together with the chocolate chips folded in last.
Pour into greased and floured Bundt pan.
Bake @ 350F for 55 minutes.
Cool completely before removing from pan.
Sprinkle with powdered sugar.

It's that easy

Imagine my shock when I figured out that it only takes three ingredients to make basic hot cocoa from scratch! Saco Premium Cocoa (available at Death by Chocolate Bake-Off sponsor Kalscheurs Fine Foods) has the following recipe on the back of the tub:

1 heaping teaspoon Saco Premium Cocoa
2 heaping teaspoons sugar
1 cup milk

Stir and heat in microwave for 1-2 minutes, or heat on stovetop until warm. Stir thoroughly after heating.

That's it? Cocoa, sugar and milk?

The great thing about this recipe is that you can sweeten it with whatever you want: Splenda, NutraSweet, stevia or honey. I use a sugar free Torani syrup flavored with coconut, and my hot chocolate tastes like a Mounds bar.

It takes a long time to stir it up. The cocoa seems resistant to mixing with the milk. But just be persistent and it'll happen, and YOU'LL be in charge of what goes into your cocoa. (Hint: I also use a very tiny pinch of salt to bring out the chocolate flavor.)

What's in it?

The Death by Chocolate rules for ingredients are pretty liberal.
1. It's got to have chocolate (or cocoa) in it. White chocolate doesn't count
2. No raw eggs, for health reasons
3. Nuts and nut derivatives are fair game -- this is an important consideration for anyone with allergies

Thank-you to the Mount Horebite who asked me question #1 this morning :D

Tried and True Recipes

Hello, chocolate fans!

Stop by the library and grab your collectible recipe bookmark. We're putting out a new recipe each week in anticipation of the coming event! 

 

This week's bookmark features the dazzling Chocolate Almond Torte submitted by the Mount Horeb Food 2 class in 2007. 

 

How can you resist this cake???

Changes from last year . . .

* Due to the high number of "tasters" last year, we are requiring that bakers bring at least 60 servings to this year's bake off.
Suggested serving size is small! One or two bites would be big enough!

* Please be sure to pick up your "Baker's Checklist" when you sign up for the event!

Any additional deviations from last year's event will be posted here. Stay tuned!!

Newsletter Article

2007 Judges: Lysianne Unruh, Marcus Candinas, Tracy Thompson





Third Annual Death by Chocolate Bake-Off (Saturday, February 16 at 6:30 p.m.)

Are you ready for the 2008 Death by Chocolate Bake-Off? Start counting calories now, so you can afford a big splurge this February. Bakers from all over the county will be competing for the coveted "Judge's Choice" and "People's Choice" awards to take home a trophy and $100. Cash prizes and ribbons will also be awarded to first and second place winners in the five different bake-off categories.

The bake-off isn't just for bakers-we need tasters, too! This library event is a "date night" for adults only, ages 16 and up. So mark your calendar, call your sitter, and get ready to enjoy some serious chocolate!



2007 Dessert Category Winners



Two of our celebrity judges, Marcus Candinas and Tracy Thompson, will be returning for this year's event. Candinas is founder and chocalatier of Candinas Chocolatier in Verona, Wisconsin. Candinas learned his trade via a three year apprenticeship program in Switzerland. Thompson is the pastry chef and co-owner of Sjolinds Chocolate House, which features chocolate from all over the world contributing to her expertise in the field. Our newest addition to this exciting line-up of judges is David Bacco, the head pastry chef and chocolatier of Cocoliquot. Bacco studied at the French Pastry School in Chicago, IL. At Cocoliquot, Bacco has expanded his repertoire to elegant, fun French desserts and started his own line of chocolates, DB Chocolats, which are incorporated into the restaurant's menu. In 2007, Cocoliquot was named "Best Restaurant in Madison" by the Isthmus magazine (See www.cocoliquot.com).

The event will be sponsored by Kalscheur's Fine Foods and Friends of the Library. After February 1, bakers may pick up registration forms at Kalscheur'. Applications are available NOW at the Mount Horeb Public Library! You may also download the application form from our website (www.mhpl.org). For more information, stay tuned to the Choco-blog or contact Jessica Williams at 43705021 ext. 109 or jwilliams@scls.lib.wi.us.

The Tasters!!!

Application Forms are Available

Application forms are available for bakers ready to take the challenge and sign up for the bake-off. You may download an application from our website (http://mhpl.org/programs/adult/bakeoff.html) or pick one up at the library. Official contest rules are attached to the application form, which you must sign stating your agreement. There is also a $5 entry fee to help cover the costs of the bake-off!

See you at the library!