Chocolate Hurricane Recipes

THE OLD FASHIONED HURRICANE

Steps:

• Fill a shaker and 2 highball glasses with ice. Add the orange juice, agave, both rums, the liqueur and bitter. Shake it 'til you drop, and then pour into the highball glasses. Garnish with orange slices.

HURRICANE COCKTAIL

Steps:

• Fill a cocktail shaker with ice then add the rums. Scoop the flesh and seeds from the passion fruit and add to the shaker along with the orange and lemon juices, sugar syrup and grenadine.
• Shake well until the outside of the cocktail shaker feels icy cold. Fill two hurricane glasses with fresh ice then double strain the drink into the prepared glasses.
• Garnish each one with an orange slice skewered onto a cocktail stick and a couple of cocktail cherries.

HURRICANE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
• Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

CHOCOLATE HURRICANE COCKTAIL

Steps:

• Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

FROZEN HURRICANE (N'AWLINS STYLE) COCKTAIL

Steps:

• Put all the ingredients into blender. Add ice and blend until slushy. Pour into a tall high-ball or large margarita glass.