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VideoMISSING TORTOISE from S. Palo Alto Dr. in Estates of Eagle Creek on May 17th. If you see him, please contact us @ (210) 913-4558 or (830) 393-4030.

VideoFound: Shepherd mix, showed up near C.R. 307 and C.R. 317, La Vernia, about one week ago, has orange collar with no tags. 210-385-2892.
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Special Section


Cookbook: Maple and Dark Chocolate Cake


Cookbook: Maple and Dark Chocolate Cake


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November 30, 2011
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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.
 

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