Slice Of Sin Recipes

SLICE OF SIN

Steps:

• Preheat oven to 350°.
• Line a glass loaf pan w/foil; butter the foil.
• In the top of a double boiler, melt the chocolate in the coffee.
• Add the butter& sugar, stirring until the butter is melted.
• Cool the mixture for 10 minutes.
• Beat in the eggs 1 at a time.
• Pour the mixture into the prepared loaf pan.
• Bake until a crust forms on top, approximately 35-45 minutes.
• Let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
• Make sure the water isn't cold, it could crack your pan.
• I usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
• So far that has worked for me.
• The dessert will rise& fall as it cools.
• When cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
• When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla& a little sugar).
• Unmold the loaf& slice.
• Garnish w/cream.

MISSISSIPPI SIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping.
• Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil.
• Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.

CHOCOLATE SIN

Steps:

• Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
• Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
• Melt chocolate with 1/2 cup (125ml) butter.
• Keep chocolate warm over a pan of warm, tap water.
• Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
• Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
• Add chocolate mixture to the yolk mixture, beat until completely smooth.
• Add creme de cacao and vanilla, beat until blended.
• Beat egg whites in medium mixer bowl at high speed until soft peaks form.
• Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
• Fold whites gently but thouroughly into chocolate mixture.
• Pour batter evenly into reserved pan, smooth top.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
• Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
• Total baking time is 1 hour.
• Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
• Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
• Remove toweling and cool cake completely.
• Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
• Whip cream in chilled mixer bowl on high speed until soft peaks form.
• Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
• Dust top of cake with remaining powdered sugar just before serving.
• Serve cake at room temperature with whipped cream.
• "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."

SUNDAY SIN CAKE

Steps:

• Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans., While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled., Prepare filling by mixing pudding and milk; stir in two more packages of chopped cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours., Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes., Remove cake layers from freezer; stack and frost. Line bottom of cake with cookie halves. Top with toasted coconut and any remaining cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving.

AUSTRALIAN ZUCCHINI SLICE

Steps:

• Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.
• Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
• In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.
• Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.