Free Food Demonstration during American Chocolate Week

Chef Shelley Merner Demonstrates How to Make a Decadent Chocolate Cake

There are many reasons why Americans love chocolate. It excites the taste buds, releasing feel-good endorphins from the brain. It’s full of flavonoids, which contain the antioxidants that help you to stay healthy. It contains phenylethylamine, which mimics the feelings of “falling in love.” And, oh yeah, it tastes good too.

In celebration of American Chocolate Week, Chef Shelley will be demonstrating how to make a Chocolate Praline Pecan Cake at the Frisco Chamber of Commerce on Thursday, March 23, after the chamber’s “Get on Track” networking” event, attended by many of the leaders in the Frisco business community. The demonstration will begin at 9:30 a.m. and free samples will be given away afterwards. The Frisco Chamber is located at 6843 Main Street in Frisco.

	Date:		March 23, 2006
	Time:		9:30 a.m.
	Where:		Frisco Chamber of Commerce
			6843 Main Street, Frisco
	Cost		FREE!

For more information, call me at 214-618-6186. If you can’t make it, here’s the recipe. Bon Appetit!

Chocolate Praline Pecan Cake

This is a chocolate velvet style cake with a sweet candy topping. Very moist and travels well.

CAKE
1 ½ c semisweet chocolate chips
½ c unsalted butter (one stick), softened
2 c light brown sugar, firmly packed
3 large eggs, room temperature
2 c all-purpose flour (9 ounces)
1 t baking soda
½ t salt
8 oz sour cream
1 c hot water
2 t vanilla

 

Melt chocolate chips in double boiler or microwave until smooth.
Cream butter and brown sugar. Add eggs, one at a time. Add melted chocolate until just blended.
Sift together flour, baking soda and salt. Gradually add to batter, alternating with sour cream. Begin and end with flour. Beat in between on low speed until just blended. Gradually add hot water in steady stream, low speed, just till blended. Stir in vanilla. Divide batter evenly between 3 8” round cake pans, or 2 9” square pans that have been greased and floured. Bake at 350 for 25-40 minutes (less for 8”round, more for 9” square pans). Test with wooden pick. Cool in pans on wire rack.

 

PRALINE TOPPING
2 c firmly packed brown sugar
2/3 c cream
½ c butter
2 c powdered sugar, sifted
2 t vanilla
2 c pecans, toasted

Bring brown sugar, cream and butter to boil in pan over medium heat stirring often. Boil 1 minute. Remove from heat, whisk in powdered sugar and vanilla until smooth. You may need to use an immersion blender to ensure there aren’t any lumps of sugar remaining. Add pecan stirring gently until mixture begins to cool and thicken. Pour over cakes. Let cool.