Thursday, September 3, 2015
1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

WCN Site Search


Lost & Found

Lost: Small black/white tortoise shell cat, 1-1/2 years old, Aug. 8, Country Hills area, La Vernia, friendly, "Cinnamon" but responds to "Kitty," rhinestone collar w/bell, shots, spayed. Reward! 210-725-8082.
*Includes FREE photo online! mywcn.com/lostandfound

VideoFound: Male dog in Eagle Creek, with collar no tags, clean and healthy, very friendly, non aggressive. Call if he's yours, 210-844-1951. 
More Lost & Found ads ›

Help Wanted

Journeyman electrician and apprentice electrician needed, experience necessary. Call Sralla Electric at 210-885-4101.
Sorting department for a local fundraising facility is hiring immediately. Apply in person at 1371 F.M. 1346, La Vernia, TX 78121.
More Help Wanted ads ›

Featured Videos





Video Vault ›
RE/MAX homeRichardson Chevrolet homeTNMC
You’ve been granted free access to this subscribers only article.

Special Section


Cookbook: Maple and Dark Chocolate Cake


Cookbook: Maple and Dark Chocolate Cake


E-Mail this Story to a Friend
Print this Story
November 30, 2011
1,241 views
Post a comment

Yield: 8 portions

1 1/3 cups chocolate wafer crumbs

2/3 cup chopped walnuts

3 tablespoons unsalted butter, melted

2 1/4 cups heavy cream, divided

8 ozs. semi-sweet chocolate, finely chopped

2 tablespoons strong coffee

2 packets (1/4 ounce each) plain gelatin

1 cup pure maple syrup from Canada

1 cup milk

Preheat oven to 375°F.

In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.

Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to

cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.

In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften,

about 1 minute.In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.
 

Your Opinions and Comments


Be the first to comment on this story!


You must be logged in to post a comment.




Not a subscriber?
Subscriber, but no password?
Forgot password?

Special Section Archives


Hoelschers home
Brehm Havel
Diva Nails & Spa
Pat Brown Realtors, Inc. home
The Music Loft
WCN web hosting
WCN Citizens Forum 5/28/15
Abrego Lake
Sherwood Surveying
Caraway Ford
Hammerfest
Edward Jones-Prescott Katie Prescott
DDS Dentures & Dental Services Right-side banner
Agave Dental
The Computer Loft
John D. Foster home
auto chooserAllstate & McBride RealtyTriple R DC ExpertsHeavenly Touch homeVoncille Bielefeld homeDrama Kids

  Copyright © 2007-2015 Wilson County News. All rights reserved. Web development by Drewa Designs.