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Cake Ingredients:

1 1/2 cups Almonds; Skinned 
6 oz. Semi-Sweet Chocolate; Chopped 
3/4 cup Granulated Sugar 
6 oz. Sweet Butter (Unsalted) 
6 large Eggs; Yolks and Whites Separated 
1 tsp. Fresh Lemon Juice
Icing Ingredients: 
1/2 cup Heavy Cream 
2 tsp. Instant Espresso or Coffee Powder 
8 oz. Semi-Sweet Chocolate; Chopped

Method :

Start with toasting the almonds in a single layer on a cookie sheet in a 350-F degree oven. This should be done till or until the almonds are lightly colored and fragrant. Keep shaking the pan all the while. Pre-heat oven to 375-F degrees. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or very fine, dry bread crumbs. Shake out any excess and set prepared pan aside. Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, then stir until smooth. Set aside to cool to room temperature. Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later. Beat sugar and butter until thoroughly combined. Add the egg yolks, one at a time, and continue to beat until smooth. Add the melted chocolate and blend on low speed until combined. Add almonds and continue to beat mixture on a low speed setting.

In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining 1/4 cup sugar. Then on high speed, beat egg whites to soft peaks.

Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter. Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate, or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice.

Method :

1) Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. 

2) After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. 

3) Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast

Method :

Melt butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Reduce the heat to low. Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes. 

Remove the pan from the heat and stir in the mustard and pepper. 

Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs. 

Repeat the layers of ham and eggs, then pour the remaining sauce over top. 

Bake, uncovered, about 20 minute or until the sauce is bubbly.

Method :

In large bowl, dissolve yeast in 1/4 cup warm water. 

Add the sugar, salt, eggs, margarine, flour, and milk; beat until smooth. Cover; let rise in warm place 1 1/2 hours. 

Stir down batter. Cover again and refrigerate for 8 to 12 hours. 

Stir down batter. 

Pour onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. 

Method:

Preheat oven to 375 degrees F. 

In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool 10 minutes. 

In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. 

In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. 

Pour into 2 greased and floured 9" round baking pans. 

Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on 
wire racks. 

Fill and frost with Chocolate Mint Frosting. Garnish as desired. 

Chocolate Mint Frosting: 
Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth. Stir in vanilla and salt. Transfer to a large bowl. 

Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached. 

Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. 

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.