Serendipity Chocolate Cake Recipes

SERENDIPITY'S FROZEN HOT CHOCOLATE

Steps:

• Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
• In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;

SERENDIPITY CHOCOLATE CAKE

Steps:

• Cake.
• Preheat oven to 325* and butter the bottoms of 4 9-inch cake pans and line with parchment.
• Sift together the flour and baking soda. Cream the sugar and butter -- add eggs and vanilla to the butter mixture -- mix thoroughly. Add the dry ingredients in three parts -- alternating with the cold water -- mix completely -- Add the sour cream and melted chocolate. Divide the batter between the prepared pans. Bake for 30 to 40 minutes -- cool the cakes in their pans for 15 minutes -- the cakes will sink to half their height -- Remove from pans and cool completely.
• Frosting.
• Place chocolate in large mixing bowl. Heat the cream, sugar, and corn syrup just to boiling -- pour over the chopped chocolate -- slowly stir till smooth. Add vanilla and cool completely -- then add sour cream -- frost -- store covered at room temperature.

SERENDIPITY'S CREME DE LA CREME CHEESECAKE

Steps:

• Preheat oven to 250°.
• In a food processor, combine walnuts, butter and flour until smooth. Press lightly with your fingers into bottom of a 10" springform pan.
• In a large bowl, blend cream cheese and sugar on low speed until smooth. Do not overmix.
• Slowly add vanilla and eggs; mix.
• Add lemon juice and sour cream; mix just until batter is homogeneous.
• Scrape batter into springform pan, tapping lightly on counter to get rid of air bubbles. Bake on middle rack of oven for 2 hours until all but the center is set. Remove from oven and immediately run a spatula around the edge of the pan to release cake from pan.
• Allow to cool to room temperature, then refrigerate until firm. Remove springform ring. Store covered in refrigerator.