"Easy Baking"

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Stratford College

(Classes at Stratford College)
7777 Leesburg Pike
Falls Church, Va. 22043

Daniel Traster-Chef and Instructor


1)   4 1/2 oz. Pastry Flour
2)   4 1/2 oz. Granulated Sugar (softened)
3)   4 1/2 oz. Butter
4)   4 oz. Corn Syrup
5)   4 1/2 oz. Almonds (sliced and toasted)

1)   Blend the flour, sugar and butter in a bowl.  Add the
       corn syrup and incorporate.
2)   Add the almonds.
3)   Drop 1 tsp. of batter onto parchment lined sheet pan
       at least 2 inches apart to allow for spreading.  Flatten
       cookies slightly.
4)   Bake at 325 degrees until golden.
5)   Gently lift cookies off of baking sheet and form into
       desired shapes (drape over a rolling pin for curved
       effect or wrap around an inverted ramekin to create
       an edible dish) before they cool.

Flourless Chocolate Torte

1)   10 Eggs (cold)
2)   20 oz. Bittersweet Chocolate (coarsely chopped)
3)   10 oz. Unsalted Butter cut into 1/2" cubes
4)   2 1/2 oz. Coffee Liqueur (strong)
5)   Confectioner's Sugar or Cocoa Powder or Chocolate
       Shavings for decoration.

1)   Adjust oven rack to lower middle position and heat oven
       to 325 degrees.  Line bottom of 10" cake pan with
       parchment and grease pan sides.  Set cake pan in large
       roasting pan.  Bring kettle of water to boil.
2)   Beat eggs with whip attachment at medium speed until
       volume doubles to approximately 1 quart, about 5
3)   Melt chocolate and butter (adding coffee or liqueur) in a
       large heat-proof bowl set in an oven pan of almost
       simmering water...until smooth and very warm (about
       115 degrees), stirring once or twice. Remove from heat
       and allow to cool slightly.  Fold 1/3 of egg foam into
       chocolate mixture using a large rubber spatula until only
       a few streaks of egg are visible.  Then fold in half of
       remaining form, then the last of the remaining foam,
       until mixture is totally homogenous.
4)   Scrape batter into prepared cake pan and smooth surface
       with rubber spatula.  Set roasting pan on oven rack and
       pour enought boiling water to come about halfway up
       side of pan.  Bake until cake has risen slightly...about 20
       to 25 minutes.  At that time...the edges are beginning to
       set, a thin glazed crust (like a brownie) has formed on the
       surface, and an instant read thermometer inserted halfway
       through the cake center registers 140 degrees.
5)   About 30 minutes before serving, invert cake on a sheet
       of waxed paper...then peel off parchment paper and turn
       cake right side up on a serving platter.  Dust with sifted
       confectioner's sugar or cocoa powder to decorate.

Easy Baking!!