Homemade Swiss-chocolate sauce has a distinct and delicious flavor.
Swiss chocolate is one of the highest-quality sweets. While many find it delicious straight from the package, you can also use it in many recipes. Impress your guests the next time you host a dinner party by preparing a Swiss-chocolate cake, or use Swiss-chocolate frosting to enhance an ordinary batch of cookies or cupcakes.
Swiss-Chocolate Sauce
To make a Swiss-chocolate sauce for dipping, combine 12 oz. of Swiss chocolate with 3/4 cup of light cream. Melt the chocolate in a saucepan and stir until the ingredients are combined. Remove the sauce from the stove and allow the mixture to cool, adding a pinch of cinnamon. This Swiss-chocolate-fondue sauce is great for pouring on ice cream, or for dipping fruit, bread, marshmallows or cookies. Use a chocolate fountain to display your sauce or pour it into a bowl and provide guests with toothpicks or metal spears for dipping.
Swiss-Chocolate Cake
Create a Swiss-chocolate cake, called Schokolade Kuchen. Whisk 1/4 lb. of butter or margarine in a saucepan over low heat until it becomes foamy. Add ½ lb. of sugar to the mixture, as well as six raw egg yolks, a pinch of salt, and .2 oz. of vanilla extract. In another saucepan over low heat, dissolve 1/3 lb. of Swiss dark chocolate in 3 tbsp. of hot water. Combine the chocolate with the butter mixture. Add ¼ lb. of ground almonds and ¼ lb. of ground, unsalted crackers and stir the mixture. In a separate bowl, beat six egg whites until they are stiff and foamy. Add them to the butter mixture, stir and pour everything into a cake pan that is 10 inches in diameter. Bake the cake on the bottom oven rack at 356 degrees Fahrenheit for 50 to 60 minutes.
Swiss Frosting
Use Swiss-chocolate frosting for cupcakes, cakes or cookies. Mix 4/5 lb. of powdered sugar with 4 tbsp. of hot water. Add 4 tbsp. of Swiss-chocolate powder. Stir, adding several drops of water if the mixture is crumbly and dry. Spread this mixture over the desired desserts and allow it to solidify.
Swiss Brownies
To make 50 small brownies, combine 5 oz. of sugar, a pinch of salt, 9 oz. of ground almonds, ¼ tsp. of cinnamon, a pinch of clove powder, 2 tbsp. of cacao powder and 2 tbsp. of white flour in a large mixing bowl. Add two egg whites to the bowl and stir until the mixture is thoroughly combined. Chop 3.5 oz. of bitter Swiss chocolate into small cubes and pour 4 tbsp. of hot water over the chocolate to soften it. Allow the chocolate to sit in the water for five minutes and pour off all water except for ½ tsp. Stir the mixture until the chocolate is mushy, and add it to the large mixing bowl. Knead it until you have obtained a soft dough. Roll the dough out as you would to make cookies, arrange it into shapes and allow it to sit overnight, covered with a cloth. Preheat your oven to 480 degrees Fahrenheit and bake the brownies on a cookie sheet on a center rack for 4 to 6 minutes.
Tags: Swiss chocolate, tbsp water, butter mixture, chocolate with, degrees Fahrenheit, ground almonds, large mixing