Featured Cookbook

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1. Mascarpone-Stuffed Roast Chicken with Spring Herb Salad

2. Beet Rib Eye and Vegetable Stew

3. Bittersweet Chocolate Mousse Refrigerator Cake

Book Description

Every recipe from every 2004 issue of Food & Wine, the top-selling cuisine magazine - all in one beautiful volume. More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004 - more than 500 dishes accompanied by scrumptious-looking photographs.

... (more)

Food & Wine Annual Cookbook 2005: An Entire Year of Recipes

Authors: Dana Cowin (Editor), Kate Heddings (Editor)

Date: March 2005

ISBN: 1932624015

Publisher: American Express Publishing

Hardcover

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Total: 30 minutes,
plus 8 hours chilling
Servings: 6-8

• 2 cups chilled heavy cream

• 1 (10 ounce) jar bittersweet chocolate sauce (1 cup plus

• 2 tablespoons)

• 1 (9 ounce) package chocolate wafers

• Shaved bittersweet chocolate, for garnish

1. In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter to form a 3-by-10-inch rectangle.

2. Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.)

3. Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.

4. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently, Refrigerate for at least 3 hours or for up to 2 days. Refrigerate the remaining chocolate cream.

5. To serve, discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.

MAKE AHEAD
The finished cake can be refrigerated for up to 2 days.

Grace Parisi

More From This Book:

1. Mascarpone-Stuffed Roast Chicken with Spring Herb Salad

2. Beet Rib Eye and Vegetable Stew

3. Bittersweet Chocolate Mousse Refrigerator Cake

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