First Rib Roast

Unknown

[p]Did this TRex style - sear, rest, roast ... Really happy with the outcome.[p]-- Steven

tach18k

MN Chill,
hey how'd that merlot turn to cider?

HolySmokes

MN Chill,
and the two bottles of Aussie wine and a sparkling
cider don't hurt!!!
hs

WooDoggies

MN Chill,[p]Very nice! I'd be more than happy to dig into that cut of beef.... great color on the sear, by gum.[p]So, tell me more about that chocolate torte looking dessert in the back with the walnut topping......... hmmmmmmm, gotta recipe for that?[p]Thanks... John

Unknown

<p />John,[p]4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder [p]Preheat oven to 375°F and butter a 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. [p]Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. [p]Meanwhile prepare glaze:
6 oz. semi-sweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1 c. pecans[p]Melt chocolate and butter. Stir in corn syrup until blended. Place waxed paper under cake cooling rack to catch overflow and pour glaze over cake, letting it run down sides. Garnish with pecans[p]Makes one 8-inch cake. [p]Also do a "sauce" for it that really looks nice, great color. 1 bag frozen raspberrys, thawed and run through the processor till liquid, strain the seeds. Always amazed at how thick and rich this turns out.[p]-- Steven

WooDoggies

MN Chill,[p]Thank you! I know someone who would like this recipe.[p]John